Vegetarian recipe ideas
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Cook the noodles in boiling, salted water for 4 minutes until tender. Drain and rinse well in cold water, then drain again and toss with the sesame oil in the sieve and leave.
Blanch the Tenderstem® for 2-3 minutes until it’s vibrant green and still has bite, adding the edamame for the last 30 seconds. Refresh in cold water, then drain well.
Whisk the peanut butter, soy sauce, vinegar, ginger, garlic and lime juice with a splash of boiling water to make a dressing.
Cut the Tenderstem® into bite-sized pieces and add to a bowl with the noodles, edamame, spring onions, coriander and the dressing. Toss well. Serve scattered with the chopped peanuts, with lime wedges to squeeze over.
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