1 packet of TrulyGood pumkin noodles (250gram)
3 cups shelled edamame beans, cooked and cooled
1 red bell pepper, julienne sliced
2 cups lettuce of choice (Kale / Baby Spinach)
1/4 cup of peanuts
1/4 cup of chopped spring onion
1/4 head of purple/red cabbage, shredded
1/4 cup reduced sodium soy sauce or gluten free soy sauce
2 tablespoons sesame oil
1/2 tablespoon agave nectar or honey
1/2 tablespoon freshly grated ginger
1 lime juiced
1 cloves garlic, minced
1/2 cup fresh chopped cilantro
1/4 cup toasted almonds
2 tbsp of sesame seeds for garnish
1. Combine edamame, diced red pepper, cabbage and spring onion in a large bowl.
2. To make your dressing combine soy sauce, sesame oil, honey, ginger, lime and garlic in a small bowl. Add dressing mixture to edamame salad and combine until salad is fully coated.
3. Drain the pumkin noodles according to package instructions. Slightly wok for minutes with 1 tbsp of sesame oil. Set aside to cool before adding to the edemame mixture.
4. Add in cilantro and mix again. Sprinkle toasted almonds on top.