edamame & rice noodle salad

Name: Edamame & Rice Noodle Salad
Prep time: 10 min
Cook time: 10 min
Yield: 2
Cuisine: Asian
Ingredients: 8 ounce(s) rice noodles; 1/2 cup(s) rice vinegar; 1/2 cup(s) mirin; 1 tablespoon(s) grapeseed oil; 1 teaspoon(s) each grated ginger & minced garlic; 2 tablespoon(s) green onions chopped; 1 teaspoon(s) sambal olek; 2 tablespoon(s) sugar; 1/2 teaspoon(s) white pepper; 1/2 cup(s) julienned carrots; 1/2 cup(s) fresh bean sprouts; 8 ounce(s) edamame without the pod; 1/2 cup(s) micro cilantro; 2 teaspoon(s) seaweed

9 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Oct 2, 2022

Great salad. Flavorful with lots of textures and crunch.

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 2 serving(s)

Ingredients

8 ounces rice noodles
1/2 cup rice vinegar
1/2 cup mirin
1 tablespoon grapeseed oil
1 teaspoon each grated ginger & minced garlic
2 tablespoons green onions chopped
1 teaspoon sambal olek
2 tablespoons sugar
1/2 teaspoon white pepper
1/2 cup julienned carrots
1/2 cup fresh bean sprouts
8 ounces edamame without the pod
1/2 cup micro cilantro
2 teaspoons seaweed

How To Make edamame & rice noodle salad

Step 1

Place a pot of water on the stove and bring to a boil. Add the rice noodles and frozen edamame. When noodles are done drain and run cold water over the noodles and edamame until cooled.

Step 2

Mix the rice vinegar, Mirin, oill, ginger, garlic, green onion, Sambal, sugar and white pepper. Mix well.
Step 3

Place the noodles, edamame, carrots, and beansprouts in a bowl. Pour the dressing over the salad and refrigerate for 30 minutes.
Step 4

Plate the salad then top with micro cilantro and seeweed.
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