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serve 1, df, ve, gf 

 

65g buckwheat noodles

30g red onion, sliced

30g of celery, sliced

 1 birds eye chilli, thinly sliced

30g carrot, grated

75g shelled edamame beans

 

for the dressing -

2cm fresh ginger finely chopped

juice 1/4 lime

1tsp tamari

2 tsp extra virgin olive oil

1 tbsp chopped coriander

1 tsp sesame seeds

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method

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cook the noodles according to the instructions, drain and rinse with cold water and set aside

make the dressing - add ingredients together and stir

combine the red onion, chilli, celery, carrot and beans in a bowl then add the noodles and dressing

toss well and serve