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Recipe Details

Prep. time 05 minutes | Cooking time 20 minutes | Serves 1

Another eastern Asian treat, this dish makes the most of edamame (boiled soybeans in the pod). It’s a wonderful Oriental vegan recipe that adds a bit of spice and variation to any vegan menu while being both healthy and nutritional. This recipe’s a treat from Pamela, so don’t hesitate to go and have a look on her blog filled with wonderful free from recipes!



  • 1 teaspoon sesame oil
  • 1 teaspoon Chinese 5 Spice powder
  • 1/2 teaspoon chopped garlic
  • Juice of 1/2 lime
  • 1 teaspoon coconut amino sauce or tamari
  • Pinch of chilli flakes
  • 1/2 edamame beans
  • 1 large pack of stir fry vegetables
  • 2 tablespoons Bute Island Sweet Chilli Creamy Sheese
  • 1 portion of rice noodles
Cooking Method

  • Heat the sesame oil in a large frying pan or wok, then add in the chopped garlic, 5 Spice, lime juice, coconut amino sauce/tamari and chilli flakes.
  • Gently fry for a few minutes to release the flavours. Add the edamame beans and cook for 5 minutes, then stir in the stir-fry vegetables and continue to cook for a few minutes so everything is coated in the spice mixture.
  • Meanwhile prepare your rice noodles according to packet instructions, then drain. Add the noodles to the pan plus the Sweet Chilli Sheese and cook for a few minutes to allow to melt in.
  • Now serve out in a large bowl, top with fresh parsley or coriander and dig in!

You will need

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