YUZU DRESSING

¼ cup yuzu juice

2 tbsp each mirin and rice wine vinegar

1 tsp finely grated ginger

2 tbsp sesame oil

Heat 3cm oil in a medium frying pan over high heat. In three batches add the noodles and cook for 30 seconds, or until puffed and crisp. Drain on absorbent paper and set aside.

To make the yuzu dressing, combine the yuzu, mirin, vinegar, ginger and sesame oil in a small bowl and whisk to combine. Set aside.

Place the cabbage, onion, edamame (if not purchased blanched, blanch for 6-8 minutes in boiling water, drain and refresh), chilli and half the dressing in a bowl and toss to combine. Transfer the slaw to a serving dish and sprinkle with noodles and serve with extra dressing.