Fill a large saucepan with water and
bring to the boil. Add the noodles
and cook for 3-5 mins or until tender.
Drain and leave to cool.
Place a large non-stick pan (or wok)
over a medium-high heat and add the
groundnut oil. When hot, add the
red pepper and cook for 2-3 mins
until slightly softened. Add the
courgette and edamame, and
cook for a further 1-2 mins.
Remove from the heat,
transfer to a bowl and
allow to cool.
Whisk together the
dressing ingredients in
a small bowl, or 2 jars
if taking to work, then season.
Divide the noodles between 2 jars
or plastic containers and top with the
cooled vegetables, beansprouts, carrot,
spinach, crispy onions and coriander.
Add the dressing just before eating.