5-a-day noodle salad with citrus ginger dressing

Pack in all of your 5-a-day in this salad, along with over 10 plant points. Swap the trout for another oily fish, if you like, or use vegan tofu or tempeh

Prep:15 mins
Cook:20 mins

Easy

Nutrition per serving

kcal 582
fat 23g
saturates 5g
carbs 37g
sugars 0g
fibre 17g
protein 49g
salt 1.44g

Ingredients

320g edamame beans (fresh or frozen)
1 tsp rapeseed oil
200g kale , tough stalks removed and finely chopped
75g wholemeal rice noodles
320g carrots , finely sliced
320g purple cabbage , finely sliced or shredded
320g red and orange peppers , sliced
6 spring onions , finely sliced
30g coriander , finely chopped
4 x 140g trout fillets
200ml orange juice
4 tbsp peanut butter
75ml lime juice (about 2 limes)
2 tsp finely chopped ginger
2 tbsp reduced-salt soy sauce
1-2 red chillies , chopped (optional)

Method

Put the edamame in a microwave-safe bowl with 2 tbsps water, cover, and microwave for 6 mins. Set aside. Heat half the oil in a pan over a medium heat, add the kale and cook for 2-3 mins to soften. Set aside.
Tip the noodles into a bowl, pour over boiling water, cover and leave for 4 mins. Drain and leave to cool.
Put the vegetables and coriander in a large bowl with the edamame, then add the cooled noodles.
Whisk all the ingredients for the dressing together in a bowl to create a smooth, runny consistency. Pour the dressing over the salad and mix. Keep chilled until ready to serve.
Brush a non-stick pan with the remaining oil and heat over a medium-high heat. Add the trout fillets and pan-fry for 4 mins on each side, or until the fish turns opaque and is cooked through. Serve with the noodle salad.