100gvegetable 'noodles'(I used pre-made courgetti spaghetti and butternut spaghetti, but any veg will do!)
2tbspgroundnut or coconut oil
2shallots,peeled and finely sliced
2tsp'lazy' garlic(or 2 garlic cloves, peeled and finely chopped)
2tspginger puree(or a 2cm piece ginger, peeled and grated)
1red chilli,sliced (and de-seeded if you prefer a little less heat)
100gedamame beans,podded (I used fresh, but frozen will also be fine here)
2tbspBlue Dragon soy sauce
handful fresh coriander,roughly chopped
juice of 1 lime
Boil the noodles for 4 minutes, then drain and set aside. Cook the vegetable 'noodles' according to packet instructions and add to the rest of the noodles.
Heat the oil in a large wok or frying pan, and add the garlic, ginger and chilli. Cook for 2 minutes then add the sesame seeds and edamame beans. Cook for a further 2 minutes, stirring and tossing to ensure nothing sticks to the bottom of the pan.
Tip the noodles and vegetable noodles into the pan and cook for 2 minutes.
Turn off the heat, then add the sesame oil, soy sauce and lime juice, and toss to combine. Serve scattered with coriander.