200g (7 oz) noodles (not 2-minute noodles)
1 cup of frozen edamame beans defrosted
1 carrot peeled and cut into matchsticks
2 cups of red cabbage sliced
1 cup of chopped spinach

Dressing
1 tablespoon of low salt soy sauce
1 tablespoon of peanut oil (swap for water if whole-food plant-based)
1 teaspoon of sweetener (eg maple syrup or brown sugar)
1 teaspoon of minced ginger
Juice of half a lime

1. Add all the dressing ingredients to a jar, shake well and set aside.
2. Cook the noodles according to packet instructions and leave to cool.
3. While the noodles are cooking, prepare your vegetables.
4. Add the salad ingredients to the noodles. Add the dressing and toss to combine.
5. Serve.