- 50 gram rice noodles
- 1 carrot
- 100 gram edamame (soy beans, buy them at the Asian market)
- 2 spring onions
- 1 tablespoon honey
- 50 ml rice wine vinegar
- 1 tablespoon sambal oelek
- 2 tablespoons sesame seed oil
Kitchen equipment needed
- Cutting board
- Chefs knife
- Coarse grater
- Medium-sized pan
- Medium-sized bowl
- Cling film
Preparation — 15 minutes
FILL the medium-sized pan with water and bring to a boil. SKIN the carrot and coarsly 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.
Finishing up the noodle and edamame salad — 5 minutes
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!