Root your health

Edamame Pesto Noodle Salad

Edamame noodles 400 g

1 Can coconut cream (400 ml)

2 tsp Pesto (Roza’s)

2 Hands full of Brussel sprouts halved

1 Hand full of broccolini stems, trimmed and sliced

1 Hand full of sliced mushrooms

½ Red onion sliced

1 Hand full of edamame beans (shelled)/ 1 Can drained

200 g Firm Tofu

1 Hand full of baby spinach/coriander

2 tsp Coconut sugar

Juice of ½ lemon

1 tbsp Olive oil

Fill a medium-sized pot with water and bring it to boiling point.
Add halved Brussel sprouts and boil for 3 min, and then removed using a slotted spoon and add to cold water to stop the cooking process (blanch)
In the same water add trimmed and broccolini stems and boil for 30 sec and add to cold water.
Once cooled down properly remove from water and set aside preserving water for noodles.
Heat up a large non-stick frying pan and add 1 tbsp olive oil followed by sliced onion.
Fry onions for 2 minutes until translucent, then add sliced mushrooms and fry for another 3 minutes.
In a preserved pot with boiling water add noodles and boil for 10 minutes until tender and soft. Drain and set aside.
Add cubed/sliced tofu and fry for 2 minutes a side, season with salt and pepper and juice of ½ lemon.
Add Brussel sprouts with a flat side facing down and fry for 3 minutes until golden in colour.
Add 2 tsp of coconut sugar and fry vegetables for another 2 min.
Add 1 can of coconut cream and 2 tsp of pesto and simmer for 2 minutes.
Add noodles to the pan, edamame beans and broccolini and simmer for 3 minutes
Mix through and serve hot topped with sesame seeds, fresh spinach/coriander

Season with fresh lemon juice, salt or pepper to suit your preferences, additional chilli or sriracha sauce can be added for the spicy food addicts