Ingredients:
Sauce
2 tbsp fresh root ginger
Juice of 4 limes
3 tbsp olive oil or peanut oil
2 tbsp palm sugar or dark brown sugar
1 tsp tamari or soy sauce
1 tsp fine sea salt
2 tbsp sunflower oil
3 garlic cloves, crushed
2 ½ cups shelled cooked edamame beans
3 spring onions, thinly sliced (including the green parts)
1 fresh birds eye chili, finely chopped (optional)
3 tbsp chopped cilantro, plus a few whole leaves to garnish
3 tbsp sesame seeds, toasted
4 tbsp roasted peanuts, crushed as a garnish (optional)
Salt to taste
package of glass noodles
Instructions:
Cook glass noodles as per package directions
To make the sauce, simply whisk together in a small bowl all of the sauce ingredients as above and set aside.
Stir everything together while you return the pan to the heat for a few seconds, just to warm through, including cooked noodles. Taste and add more salt, if you like.
Pile up on a large platter or in a shallow bowl and scatter over the remaining edamame beans and the sesame seeds. Garnish with cilantro leaves and serve. You can also serve this dish at room temperature, adjusting the seasoning when it is cool.
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