Coconut Noodles

In partnership with Edibles Magazine


Lit Lime and Avocado

200 g (7 oz) egg noodles or rice 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 tsps chilli flakes

60 ml (2 fl oz) soy sauce

2 Tbsps cannabis-infused honey (Mystery Baking Co. brand is delicious)

Juice of 2 limes

20 g (¾ oz) fresh ginger, peeled and finely grated

6 spring onions (scallions)

2 ripe avocados, halved and pitted

 

First, bring a large pot of water to a 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. Meanwhile, toast the sunflower seeds for two 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. In a large bowl, mix together 1 tsp chili flakes, 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 chili flakes—then serve.

Emerald contributor since March 2012

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