Lychee, Vermicelli And Edamame Salad

I used Beerenberg’s fabulous chilli jam but any chilli jam will do, however you may need to adjust the sweetness depending on the jam. If so, then add a little honey to the dressing. If you live with a carnivore, as I do, topped with thinly sliced medium rare steak that has been marinated in a mixture of soy sauce, honey, rice wine vinegar, grated ginger and garlic.
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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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