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For something a little light but with all the sweet, spicy & salty kicks, things I love about Vietnamese food, a salad which makes a great lunchbox filler or a light weeknight supper. Traditional, it is not, but this recipe borrows from some Asian pantry staples to create a slippery noodle dish that is veggie packed and incredibly satisfying. The crunch of both peanuts and crispy shallots are essential here to make the whole dish feel more-ish.
Put all the ingredients for the dressing into a small blender and blitz to a smooth paste. Add a little water if it's too thick.
Bring a pan of water to the boil and cook the noodles for 2-3 minutes then drain and rinse in warm water. Tip into a serving bowl and toss with the dressing.
Cook the edamame in boiling water for 2-3 minutes then drain and add to the noodles with the avocado, cucumber and lettuce.
Scatter with the peanuts, crispy shallots, mint and serve.
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