Recipe: Edamame & Rice Noodle Salad
Description: Great salad. Flavorful with lots of textures and crunch.
Ingredients: [{"text": "8 ounce(s) rice noodles"}, {"text": "1/2 cup(s) rice vinegar"}, {"text": "1/2 cup(s) mirin"}, {"text": "1 tablespoon(s) grapeseed oil"}, {"text": "1 teaspoon(s) each grated ginger & minced garlic"}, {"text": "2 tablespoon(s) green onions chopped"}, {"text": "1 teaspoon(s) sambal olek"}, {"text": "2 tablespoon(s) sugar"}, {"text": "1/2 teaspoon(s) white pepper"}, {"text": "1/2 cup(s) julienned carrots"}, {"text": "1/2 cup(s) fresh bean sprouts"}, {"text": "8 ounce(s) edamame without the pod"}, {"text": "1/2 cup(s) micro cilantro"}, {"text": "2 teaspoon(s) seaweed"}]
Instructions: 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.
Mix the rice vinegar, Mirin, oill, ginger, garlic, green onion, Sambal, sugar and white pepper. Mix well.
Place the noodles, edamame, carrots, and beansprouts in a bowl. Pour the dressing over the salad and refrigerate for 30 minutes.
Plate the salad then top with micro cilantro and seeweed.
