• 200 g rice noodles
  • 1 small broccoli
  • 1 handful frozen peas
  • 1 handful frozen edamame beans
  • 1 tablespoon sesame seeds
  • 1 bunch of spring onions
  • ½ a bunch of fresh mint
  • 3 cm piece of ginger
  • 1 fresh red chilli
  • 2 limes
  • 3 tablespoons olive oil
  • 1 tablespoon sesame oil
  • 1 tablespoon low-salt soy sauce
  • ½ teaspoon brown sugar


Prepare the noodles according to the packet instructions.

Bring a pan of water to the boil. Cut the broccoli into florets and add to the boiling water for 2 minutes.

Add the peas and edamame beans to the water, bring back to boil, then rinse, drain and refresh under cold water.

Toast the sesame seeds in a dry frying pan over a medium heat. Trim and finely slice the spring onions. Pick and chop the mint leaves.

To make the dressing, peel and finely chop the ginger, then deseed and finely slice the chilli. Place into a jar with a tight-fitting lid.

Finely grate in the zest from 1 lime, squeeze in about 4 tablespoons of lime juice, then add the remaining dressing ingredients. Shake well.

By Jamie Oliver


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