Avocado and coconut noodles

Liven up your lunchbox with this easy noodle salad, extracted from 'Salad Feasts: How to Assemble the Perfect Meal' by Jessica Elliott. Loaded with avocado, coconut and a tangy dressing it makes for a healthy lunch option and will sit well in the fridge overnight.

Ingredients

Serves 4
200 g (7 oz) egg noodles 
250 g (9 oz) frozen podded edamame beans 
60 g (2 oz) sunflower seeds 
100 g (3½ oz) desiccated (unsweetened shredded) coconut 
1–2 teaspoons chilli flakes 
60 ml (2 fl oz) soy sauce 
2 tablespoons honey 
juice of 2 limes 
20 g (¾ oz) fresh ginger, peeled and finely grated 
6 spring onions
2 ripe avocados, halved and stones removed 

Method

1. First, bring a large pan of water to the boil then cook the noodles over a high heat for the time stated on the packet (around 5 minutes). Add the beans to the pan for the last 30 seconds of cooking then refresh the noodles and beans under plenty of cold water, drain in a colander and set aside. 
2. Meanwhile, toast the sunflower seeds for 2 minutes in a frying pan (skillet) over a high heat so that they release their natural oils. Add the coconut to the pan for 30 seconds to lightly toast then transfer the seeds and coconut to a plate to cool. 
3. In a large bowl mix together 1 teaspoon chilli flakes, the soy sauce and honey. Squeeze in the lime juice and add the ginger, then stir to combine. Shred the spring onions by cutting them finely on an angle, discarding any tough green upper layers, and slice the avocados. Add to the bowl. 

To assemble 

Gently toss the cold drained noodles, beans, seeds and coconut in the soy sauce and avocado mixture. Have a taste – you may want to add more chilli flakes – then serve. 

Recipe extracted from Salad Feasts by Jessica Elliott Dennisson, available to buy here. Image © Matt Russell.