Ingredients

200g H&B Edamame Bean Noodles
¼ red cabbage, sliced
1 carrot, grated

Dressing

Thumb-sized piece of fresh ginger
1 garlic clove
50g H&B Crisp N Crunch Peanut Butter
1 lime, juice & zest
50ml reduced-salt soy sauce (or gluten-free)
50ml sesame oil
50g H&B Manuka Honey

To serve

3 spring onions, sliced
½ bunch coriander, chopped
50g H&B Jumbo Blanched Peanuts

Gluten-free, plant-based Thai noodle salad

Name: Gluten-free, plant-based Thai noodle salad
Cook time: 15
Total time: 15
Yield: 2
Ingredients: 200g H&B Edamame Bean Noodles; ¼ red cabbage, sliced; 1 carrot, grated; Thumb-sized piece of fresh ginger; 1 garlic clove; 50g H&B Crisp N Crunch Peanut Butter; 1 lime, juice & zest; 50ml reduced-salt soy sauce (or gluten-free); 50ml sesame oil; 50g H&B Manuka Honey; 3 spring onions, sliced; ½ bunch coriander, chopped; 50g H&B Jumbo Blanched Peanuts

Easy

Recipe byJames Fisher

Reviewed byDan Clarke

Dive into a bowl of vibrant, nourishing goodness that has the perfect balance of flavour and nutrition

As seen in The Good Things manual

Edamame bean noodles make the perfect base for a Thai salad. Paired with H&B Crisp N Crunch Peanut Butter and smooth Manuka honey dressing, the rich, savoury-sweet finish will have your taste buds dancing. A great meal for lunch boxes and quick fixes for dinner that you’ll never get bored of.

H&B nutritionist Sonia Sadique says: “This colourful salad is packed with red cabbage, red pepper and carrot, all bursting with antioxidants, vitamins and minerals. Not only that, they also support muscle strength and provide fibre for happy digestion. Plus, it doesn't hurt that the noodles are high in protein to keep you fuller for longer. You're onto a winner with this dish.”