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Ingredients
300 g wholewheat penne
250 g soya beans frozen
250 g green beans trimmed halved
1 tsp sesame oil
1 tbsp soya sauce (most mainstream brands are vegan-friendly)
1 small knob root ginger fresh grated
1 juice of lime
50 g alfalfa
2 carrots grated
1 small bunch coriander roughly chopped
Equipment
bowl
whisk
colander
Directions
Boil the pasta, adding the soya beans and green beans 3 mins before the end of cooking.
Drain, tip into a colander, then cool quickly under running water.
Whisk together the oil, soy sauce, ginger and lime juice in a large bowl, then tip in the pasta, cooked beans, sprouts, carrots and coriander. Toss together, then serve.
