A bit of sunshine on your plate is always nice, especially with this lovely spring weather. That is why today we are making a green salad with sugar snaps, edamame beans and cucumber. A deliciously light meal which you can combine with a piece of fish if you like, but it is certainly not necessary.
Prepare the noodles according to the instructions on the packet. Drain and rinse cold.
Cut the red pepper into rings and peel and chop the ginger finely. Mix the red pepper and ginger with the sesame oil, the juice of the lime and the sesame seeds. Season with salt and pepper. Mix half the dressing with the noodles.
Blanch the sugar snaps 3 minutes in plenty of boiling water, add the soya beans in the last minute. Drain and rinse cold.
Cut the cucumber lengthways and cut into diagonal slices. Cut the onion into thin strips. Mix the vegetables with the rest of the dressing.
Distribute the noodles over four plates and divide the vegetables over them. Sprinkle with cress and Bettine pearls.