Ella Mills’ edamame, peanut and sesame noodles recipe

This is really popular with our little ones – just remove the chilli flakes and, depending on their age, swap the crunchy peanut butter for smooth, and halve or smash the edamame beans.

sesame noodles
Clare Winfield

Serves 4

300g flat rice noodles
300g frozen edamame beans
1 tbsp toasted sesame oil
4 spring onions, finely sliced
1 large garlic clove, finely grated
2cm piece of ginger, peeled and finely grated
1 tsp dried chilli flakes
2 tsp maple syrup
4 tsp soy sauce
Juice of 1 juicy lime, 2 if they’re less juicy
4 tbsp crunchy peanut butter
Small bunch of coriander, leaves and stalks finely chopped
Small bunch of mint, leaves roughly chopped
Lime wedges, to serve

  1. Bring a large saucepan of water to the boil and add the rice noodles. Cook according to the instructions on the pack, adding the edamame for the last 2 minutes, then drain and set aside.
  2. Heat the sesame oil in a large wok or frying pan over a high heat. Add the spring onions, garlic, ginger and chilli flakes then fry for a minute or so.
  3. Turn the heat down and stir in the maple syrup, soy sauce, lime juice and peanut butter along with 5-6 tablespoons of water.
  4. Add the noodles, edamame beans, coriander and mint to the wok and give everything a good mix. I use two wooden spoons to do this so as not to break up the noodles, which are quite fragile. Add another splash of water if the sauce is too thick.
  5. Once the noodles are coated in the sauce, transfer to bowls and serve immediately with lime wedges.

Now buy the book

how to go plant-based
How To Go Plant-Based
by Ella Mills will be published by Yellow Kite on 18 August, price £26. To pre-order a copy for £22.10 with free UK delivery until 21 August, go to mailshop.co.uk/books or call 020 3176 2937.