POMELO AND PEANUT WINTER NOODLES

Serves: 2 as a main, 4 as a side

7 oz (198 g) soba noodles 1 1/3 cup (330 mL) shelled edamame ( fresh or frozen)

1/2 medium pomelo

2 big handfuls of watercress or other peppery leaves

1 cup (250 mL) unsalted peanuts, toasted

A small bunch of coriander, leaves picked

For the dressing:

1/4 cup (60 mL) full-fat coconut milk

A generous pinch of ground turmeric

A large thumb-sized piece of ginger, peeled and grated 1 carrot, peeled

1 green chili

2 tbsp (30 mL) extra virgin olive oil

1 tbsp (15 mL) toasted sesame oil

1 tbsp (15 mL) maple syrup 2 tbsp (30 mL) brown rice vinegar

1 shallot, peeled and roughly chopped

1. Bring a large pot of well-salted water to a boil and cook the noodles according to the packet instructions.

2. When the noodles are nearly cooked, add the edamame to the pot for a quick swim. Remove from the heat, drain, rinse with cold water to stop the cooking and shake off as much water as possible.

3. Meanwhile, make the dressing. Put the coconut milk, turmeric, ginger, carrot, chili, olive oil, sesame oil, maple syrup, brown rice vinegar, shallot and some salt into a blender and blend until very smooth. Taste and adjust, if needed, with more salt or vinegar, or any other ingredient you think might need a little boost.

4. Cut the peel from the pomelo and use your knife to slice between the membrane to cut it into segments, removing as much of the pith as you can.

5. Transfer the noodles and edamame to a large serving bowl, add a few spoonfuls of the dressing and toss well. The noodles really absorb the sauce, so start by adding a little at a time, then mix and add more if needed as you don’t want to drown them. Finish with the watercress, peanuts, pomelo and coriander and toss everything together gently.