200 g (7 oz) egg noodles or rice noodles
250 g (9 oz) frozen podded edamame beans
60 g (2 oz) sunflower seeds
100 g (3 1/2 oz) desiccated (unsweetened shredded) coconut
1–2 teaspoons chilli flakes
60 ml (2 fl oz) soy sauce
2 tablespoons cannabis infused honey (Mystery Baking Co brand is delicious)
Juice of 2 limes
20 g (3/4 oz) fresh ginger, peeled and finely grated
6 spring onions (scallions)
2 ripe avocados, halved and pits removed
First, bring a large pot of water to the boil, then cook the noodles over a high heat for the time stated on the packet (around 5 minutes). Add the beans to the pan for the last 30 seconds of cooking then refresh the noodles and beans under plenty of cold water, drain in a colander and set aside. Meanwhile, toast the sunflower seeds for 2 minutes in a frying pan (skillet) over a high heat so that they release their natural oils. Add the coconut to the pan for 30 seconds to lightly toast then transfer the seeds and coconut to a plate to cool. In a large bowl mix together 1 teaspoon chilli flakes, the soy sauce and honey. Squeeze in the lime juice and add the ginger, then stir to combine. Shred the spring onions by cutting them finely on an angle, discarding any tough green upper layers, and slice the avocados. Add to the bowl.
Gently toss the cold drained noodles, beans, seeds and coconut in the soy sauce and avocado mixture. Have a taste – you may want to add more chilli flakes – then serve.