Pea Pod Noodle Salad - EAT

Name: Pea Pod Noodle Salad - EAT
Ingredients: 150 g pea shells (if young, please use whole; if old, please remove the fibrous thread and slice thinly); 200 g buckwheat noodles, cooked (or any other kind of whole grain noodles); 150 g julienned veggies (we had radishes, carrots, and hot red peppers); 1 bunch coriander (root, stem and leaves); 3 tablespoons sesame oil; 1 red chilli, chopped; 2 tablespoons vinegar; 2 teaspoons jaggery; 3 cloves of garlic, chopped; 1/4 inch ginger, grated

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Simple, flavorful pea pod noodle salad perfect for weekends, aligned with the EAT-Lancet planetary health diet. Enjoy zero-waste cooking with Radhika Khandelwal's recipe.

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Ingredients

150 g pea shells (if young, please use whole; if old, please remove the fibrous thread and slice thinly)
200 g buckwheat noodles, cooked (or any other kind of whole grain noodles)
150 g julienned veggies (we had radishes, carrots, and hot red peppers)
1 bunch coriander (root, stem and leaves)
3 tablespoons sesame oil
1 red chilli, chopped
2 tablespoons vinegar
2 teaspoons jaggery
3 cloves of garlic, chopped
1/4 inch ginger, grated