Thai Noodle Salad with Edamame

Ingredients

• about 225 g Rice Noodles
• 1 cup Edamame
• 1 cup Carrots
• 1 cup Cucumber
• 1 cup Red Bell Pepper
• 1 Mango
• 1/4 cup Sunflower Seed Butter
• 2 tbsp Soy Sauce
• 2 tbsp Rice Vinegar
• 1 tbsp Sesame Oil
• 1 tbsp Honey
• 1 tsp Ginger

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat (100°C / 100°C). Add the about 225 g of Rice Noodles and cook for 3 to 5 minutes, or until they are tender but still have a slight chew. Immediately drain the noodles in a colander, rinse thoroughly with cold water to stop cooking, and set aside to cool completely.
2. 2In a medium bowl, whisk together the 1/4 cup of Sunflower Seed Butter, 2 tbsp of Soy Sauce, 2 tbsp of Rice Vinegar, 1 tbsp of Sesame Oil, 1 tbsp of Honey, and 1 tsp of Ginger until the dressing is smooth and well combined.
3. 3Prepare the fresh ingredients: julienne the 1 cup of Carrots, julienne the 1 cup of Cucumber, and julienne the 1 cup of Red Bell Pepper. Peel the 1 Mango and cut it into 1.27 cm cubes.
4. 4In a large mixing bowl, combine the cooled about 225 g of Rice Noodles, the 1 cup of Edamame, the julienned 1 cup of Carrots, the julienned 1 cup of Cucumber, the julienned 1 cup of Red Bell Pepper, and the diced 1 Mango.
5. 5Pour the prepared dressing over the ingredients in the large mixing bowl. Toss gently but thoroughly until all the noodles and vegetables are evenly coated with the dressing.
6. 6Serve the salad immediately at room temperature, or chill it in the refrigerator for at least 30 minutes before serving for a cooler dish. This salad is delicious on its own.

Substitutions

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