
A cool noodle salad with edamame, crisp nori, and a light soy-style finish from pantry seasoning.
100 gEdamame
6 gNori Sheets
2 tspDressing oil
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90 gRice Noodles
To tasteSalt
To tasteBlack Pepper
Cook rice noodles until tender, rinse under cool water, and drain well.
Boil edamame for 4 minutes, then drain and season with salt and black pepper.
Toss noodles and edamame with dressing oil, then tear nori sheets over the salad just before serving.