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FILL the medium-sized pan with water and bring to a boil. SKIN the carrot and coarsely grate it. COOK the edamame al denté in about 5 minutes. BOIL water in the kettle, then pour it over the rice noodles in the medium-sized bowl.
COVER with cling film to let the noodles steam for about 10 minutes. SLICE the spring onions into thin rings, set aside.
DRAIN the rice noodles and edamame, then mix together with the spring onion and grated carrot. PREPARE a simple dressing using honey, rice wine vinegar, sambal and sesame seed oil.
MIX the dressing through the salad, enjoy!