Ingredients

Method

• 100 g edamame beans, steamed
• 2 large carrots, sliced into ribbons
• 1 large cucumber, sliced into ribbons
• 2 pimento red peppers, sliced
• 2 spring onions, sliced
• 50 g bean sprouts
• 1 avocado, sliced
• 4 free-range eggs
• Vegetable oil, for deep-frying
• 200 g egg noodles, cooked and drained
For the dressing, mix:
• 5 t soya sauce
• 3 t sesame oil
• 5 t rice wine vinegar
• 1 spring onion, very finely chopped
• 1½ fresh ginger, grated
• 2 T coriander, finely chopped
• 1 garlic clove, crushed
• ⅓ cup coconut cream
• Tabasco sauce, 7 drops or ½ red chilli, seeded and chopped)
• Sugar, to taste

Method

Ingredients

Mix the edamame beans, carrots, cucumber, peppers, spring onions, bean sprouts and avocado and place on a platter. Heat a little oil in a pan, fry the eggs and set aside.

Heat the oil for deep- frying and fry the noodles until golden. Remove using a slotted spoon and drain on kitchen paper.

Top the salad with the fried eggs and crispy noodles. Drizzle with the dressing just before serving.

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