Warm glass noodles and edamame

Until recently edamame, which are similar to fava beans but harder and nuttier, were only available in Japanese restaurants. Now, with their health benefits celebrated everywhere (they are full of protein, omega-3 fatty acids, vitamin A and more), these young soybeans are widely available, whether frozen and shelled, cooked or raw. Edamame fit well in most salads and in warm dishes. This one makes a refreshing light meal. You can upgrade it by adding fried tofu and/or roasted peanuts.

7 oz glass (cellophane) noodles

Sauce
• 2 tbsp grated galangal or fresh ginger
• juice of 4 limes
• 3 tbsp peanut oil
• 2 tbsp palm sugar
• 2 tsp seedless tamarind pulp or paste
• 1 tsp tamari
• 1 tsp fine sea salt
• 2 tbsp sunflower oil
• 3 garlic cloves, crushed
• 2 1/2 cups shelled cooked edamame
• 3 green onions, thinly sliced (including the green parts)
• 1 fresh red chile, finely chopped
• 3 tbsp chopped cilantro, plus a few whole leaves to garnish
• 3 tbsp shredded fresh mint
• 3 tbsp sesame seeds, toasted
• salt (optional)

• Soak the noodles in a bowl of hot water for about 5 minutes, or until soft (don’t leave them in the water for too long or they will get soggy). Drain and leave to dry.
• To make the sauce. In a small bowl whisk together all of the sauce ingredients and set aside.
• Heat the sunflower oil in a large frying pan or a wok and add the garlic. When it starts to turn golden, remove the pan from the heat and add the sauce and noodles. Gently stir together, then add most of the edamame and the green onions, chile, cilantro and mint. Stir everything together while you return the pan to the heat for a few seconds, just to warm through. Taste and season with salt, if you like.
• Pile up on a large platter or in a shallow bowl and scatter over the remaining edamame 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.

Serves 4