Chilled bean thread noodles tossed with a smooth miso-sesame dressing, topped with fresh vegetables and edamame.
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| prepBoil water in a kettle | ||||
| 80 g bean thread noodles | Cook noodles 3–5 min, drain | Toss noodles with cucumber, herbs, sesame & lime | Pour dressing over noodles, toss to coat | Divide into bowls, top with edamame & avocado |
| 3 Persian cucumbers, julienned (divided: 1.5 for noodle bowl, 1.5 for topping) | ||||
| 10 g cilantro leaves, minced (divided: half for noodle bowl, half for serving) | ||||
| 6 mint leaves, minced (optional) | ||||
| 2 scallions, thinly sliced | ||||
| 1 tbsp toasted sesame seeds (plus more for serving) | ||||
| Zest and juice of 1/2 lime | ||||
| 1 tbsp white or yellow miso paste | Blend miso, tamari, vinegar, maple, sesame oil, chili oil & garlic until smooth | |||
| 1 tbsp tamari | ||||
| 1 tbsp rice wine vinegar | ||||
| 3 tbsp maple syrup | ||||
| 1 tbsp toasted sesame oil | ||||
| 1 tsp chili crunch oil | ||||
| 1 clove garlic, smashed | ||||
| 225 g thawed edamame | ||||
| 1 avocado, thinly sliced | ||||
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