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.
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
- 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.
- 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.
- Turn the heat down and stir in the maple syrup, soy sauce, lime juice and peanut butter along with 5-6 tablespoons of water.
- 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.
- Once the noodles are coated in the sauce, transfer to bowls and serve immediately with lime wedges.
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