Asian Style Noodle Courgette Salad

In a large bowl, mix carrots, cucumber, coriander, lemon juice, garlic, chilli flakes and olive oil.

Bring a pan of water to the boil and add the edamame beans. Cook for 3 minutes then remove with a slotted spoon and transfer to a bowl of ice cold water. Snap the noodles into smaller pieces and add to the same water and cook for 5 minutes (or according to packet instructions).

Drain noodles and add to a bowl of cold water. Once cooled, add the drained edamame and noodles into the mixing bowl and stir everything together well. The mixture can be left in the fridge for 2–3 days if you don’t want to serve immediately. Feel free to serve the noodles warm if preferred.

When ready to serve, heat a small frying pan or griddle pan and briefly saute the courgette—they will need barely a minute or two being constantly moved around the pan. You don’t want them to get too soggy.

Mix everything together and serve!