Fill with water a big casserole and take to the boil. Add the noodles and boil until tender for 3-5 minutes. Drain and cool down.
Place over medium – high heat a big non-stick pan (or wok) and add the groundnut oil. Add the red pepper when hot and boil until mildly loosened for 2-3 minutes. Add the edamame and courgette and boil for another 1-2 minutes. Remove from heat, transfer to a bowl for cooling.
In a tiny bowl, whisk together the dressing ingredients, or 2 jars if taken to job, season afterwards.
Divide the noodles into 2 boxes or plastic containers and top with the cooled vegetables, beans, carrots, spinach, crispy onions and coriander.