140g rice noodles
300g fresh or frozen podded edamame (soy) beans
4 spring onions, shredded green end only
300g bag beansprouts
1 cucumber, peeled, halved lengthways, deseeded with a teaspoon and sliced
1 tsp sesame
250g block firm tofu, patted dry and thickly sliced
1 tsp vegetable oil
handful coriander leaves, to serve
For the dressing
3 tbsp mirin
2 tsp tamari
2 tbsp orange juice
1 red chilli, deseeded, if you like, and finely chopped
Heat dressing ingredients in your smallest saucepan, simmer for 30 secs, then set aside.
Boil noodles following the pack instructions, adding the edamame beans for the final 2 mins cooking time.
Rinse under very cold water, drain thoroughly and tip into a large bowl with the spring onions, beansprouts, cucumber, sesame oil and warm dressing. Season if you like.
Brush tofu with the veg oil, season and griddle or grill for 2-3 mins each side – the tofu is very delicate so turn carefully.
Top the salad with the tofu, scatter with coriander and serve.
Recipe from Good Food magazine