michelle picker cooks

This warm salad of glass noodles and edamame (young soya) beans is another delicious Yotam Ottolenghi recipe from his book Plenty. If your local supermarket doesn’t stock them you will find edamame beans, glass noodles and tamarind concentrate in Asian supermarkets.

Soak the noodles in hot water for 5 minutes or until just soft. Drain and let them dry. Pre-cook 300g (10½ oz) of edamame beans. In a small bowl make a sauce by mixing 2 tablespoons of grated fresh ginger, the juice of 4 limes, 3 tablespoons of peanut oil (or similar), 2 tablespoons of palm sugar, 2 teaspoons of tamarind concentrate, 1 teaspoon of tamari and salt to taste. Heat some vegetable oil in a fry pan or wok and fry 3 finely minced cloves of garlic until just beginning to colour. Remove from the heat and add the noodles and the sauce, stirring to combine. Add the edamame beans, 3 finely sliced spring onions, 1 finely chopped red chilli and 3 tablespoons each of chopped fresh mint and coriander (cilantro). Return to the heat briefly to warm the salad a little. Serve scattered with 3 tablespoons of toasted sesame seeds.