edamame & rice noodle salad

a recipe by
barbara lentz
beulah, MI

Great salad. Flavorful with lots of textures and crunch.

serves 2
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For edamame & rice noodle salad

  • 8 oz
    rice noodles
  • 1/2 c
    rice vinegar
  • 1/2 c
    mirin
  • 1 Tbsp
    grapeseed oil
  • 1 tsp
    each grated ginger & minced garlic
  • 2 Tbsp
    green onions chopped
  • 1 tsp
    sambal olek
  • 2 Tbsp
    sugar
  • 1/2 tsp
    white pepper
  • 1/2 c
    julienned carrots
  • 1/2 c
    fresh bean sprouts
  • 8 oz
    edamame without the pod
  • 1/2 c
    micro cilantro
  • 2 tsp
    seaweed

How To Make edamame & rice noodle salad

  • 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.
  • 2
    Mix the rice vinegar, Mirin, oill, ginger, garlic, green onion, Sambal, sugar and white pepper. Mix well.
  • 3
    Place the noodles, edamame, carrots, and beansprouts in a bowl. Pour the dressing over the salad and refrigerate for 30 minutes.
  • 4
    Plate the salad then top with micro cilantro and seeweed.

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