Edamame salad with lychee, coriander, mint & rice noodles

It’s fresh, fast, and light, making it perfect for those hot sticky summer nights when the last thing you feel like doing is slaving away in a hot kitchen. It also makes a great healthy lunch too!

150g vermicelli rice noodles
150g edamame beans, steamed and podded
1½ cups coriander leaves
1 cup mint leaves
1 lebanese cucumber, halved, and finely sliced
2 celery stalks, finely sliced
2-3 radishes, finely sliced
1 red onion, finely sliced
1 cup fresh lychees, halved, seed and skin removed
⅓ cup roasted salted cashews, roughly chopped

CHILI DRESSING:
¼ cup chilli jam
¼ cup lime juice, around 2 limes
1 tbsp soy sauce
1 tsp freshly grated ginger
1 garlic clove, grated

View the full recipe at Delicious Everyday →