Lychee, Vermicelli Rice Noodles And Edamame Salad

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Ingredients

150 g vermicelli rice noodles

150 g edamame beans, steamed and podded

1½ cups coriander leaves

1 cup mint leaves

1 lebanese cucumber, halved, and finely sliced

2 celery stalks, finely sliced

2-3 radishes, finely sliced

1 red onion, finely sliced

1 cup fresh lychees, halved, seed and skin removed

⅓ cup roasted salted cashews, roughly chopped

¼ cup chilli jam

¼ cup lime juice, around 2 limes

1 tbsp soy sauce

1 tsp freshly grated ginger

1 garlic clove, grated

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