Ella Mills' edamame, peanut and sesame noodles recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Ella Mills’ edamame peanut and sesame noodles recipe By Ella Mills - August 7, 2022 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. 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 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. Now buy the book 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. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved