Boil the edamame, then use its cooking water to soak the noodles. Soak the noodles until tender, not mushy. About six minutes for thin stick noodles.
Toast the cashews. Allow to cool then chop.
Chop the vegies and herbs
Whip up the dressing in a food processor or blender
Layer the ingredients in a large bowl and the Tonnino fillets on top
Drizzle with dressing and sesame seeds
This salad is quite fabulous. Enjoy!
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