Dive into a vibrant explosion of flavour with this super fresh noodle salad, bursting with five different vegetables and over 10 plant points! This colourful dish is not only delicious but also packed with essential nutrients, making it a truly irresistible and healthy meal.
tough stalks removed
Place the edamame beans in a microwave-safe bowl with 2 tablespoons of water, cover, and microwave for 6 minutes. Set aside.
Heat half of the rapeseed oil in a pan over a medium heat. Add the finely chopped kale and cook for 2-3 minutes until softened. Set aside with the edamame beans.
Place the wholemeal rice noodles in a bowl, pour boiling water over them, cover, and let stand for 4 minutes. Drain the noodles and allow them to cool completely.
Finely slice the carrots, purple cabbage, red pepper, orange pepper, and spring onions. Finely chop the coriander. In a large bowl, combine the sliced vegetables, chopped coriander, edamame beans, kale, and cooled noodles.
In a separate bowl, whisk together the orange juice, peanut butter, lime juice, finely chopped ginger, reduced-salt soy sauce, and chopped red chillies (if using) until the dressing is smooth and runny. Pour the dressing over the salad and mix well. Keep the salad chilled until ready to serve.
Brush a non-stick pan with the remaining rapeseed oil and heat over a medium-high heat. Add the trout fillets and pan-fry for 4 minutes on each side, or until the fish turns opaque and is cooked through.
Serve the pan-fried trout fillets alongside the vibrant noodle salad.
For a vegan alternative, swap the trout for firm tofu or tempeh. Press the tofu/tempeh to remove excess water, then pan-fry until golden and crispy.
You can prepare the dressing and chop the vegetables ahead of time to make assembly quicker. Store them separately in the refrigerator.
Adjust the amount of red chilli in the dressing to your preferred level of spice. For a milder dressing, omit the chilli.