Edamame Noodle and Carrot Salad with Miso Dressing and Grilled Squid

Looking for a healthy vibrant warm noodle salad which is gluten-free and full of flavour, then look no further. This Japanese inspired noodle salad can be whipped up in an instant - once you have the vegetables and noodles prepared and the dressing whisked up, its a simple job of tossing the whole lot together and is the perfect centre piece to any table for people to dig in and enjoy!

Ingredients:
(Serves 4-6)
(For the Salad)
- 400grams of Carrots (Spiralized or Peeled using a Julienne Peeler)
- 200grams of Edamame Spaghetti Noodles* (Soba Noodles work just as well but are not gluten-free)
- 300grams of Edamame Soya Beans (Shelled)
- 200grams of Sugar Snap Peas
- 1/4cup of Sesame Seeds (Toasted)
- Handful of Fresh Coriander
- 3x Whole Squid (about 500grams - Washed)

(For the Dressing)
-  ¼ cup of Soy Sauce
- 2tablespoons of Extra Virgin Olive Oil
- 1x Lime (Juiced)
- 1tablespoon of Toasted Sesame Oil
- 1tablespoon of Agave Nectar (or Runny Honey)
- 1tablespoon of White Miso (Gluten-Free)
- 1x Thumb size piece of Fresh Ginger (Grated and Peeled)
- 1teaspoon of Umami Paste

*Top Tip: Edamame Spaghetti are a great source of protein and fibre and can be found at most Health Shops.

Method:

1) Firstly put all of your ingredients for your dressing in a bowl and whisk it together until its all combined and starting to emulsify.

2) Next prepare your squid, washing it before cutting it into rings about 1/2 a centimetre thick pour about a tablespoon or two of the dressing into a bowl and toss the squid rings in it until completely coated, then place on a baking tray spreading out evenly.

3) Its time to toast your Sesame Seeds, grab a frying pan on a medium-low heat for around 5 minutes until they are browned and start making 'popping noises'

4) Grab a large bowl and spiralize/peel your carrots.

4) Bring a large pan of water to the boil and cook your noodles according to the packet so they are slightly al dente, adding the sugar snap peal for the last 2 minutes.

5) While your noodles are cooking set your grill to the highest heat and cook your squid for about 4 minutes until just starting to blacken, your squid should still be tender, overcooked rubbery squid is the WORST, so keep a close eye on it!

6) Drain your Noodles and Sugar Snap Peas, place them along with the grilled Squid, Dressing, Edamame Beans, Sesame Seeds and Coriander  in the bowl with the carrots, toss it all together and serve!

Enjoy!

Charlotte x