Ingredients
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1 lb buckwheat noodle
1 cup cooked edamame
1 cup thinly sliced fresh cucumber
1/4 cup sliced green onion
3 tablespoons mayonnaise
1 tablespoon rice vinegar
2 teaspoons white miso
1 teaspoon soy sauce
1 teaspoon roasted red chili paste
1 teaspoon dark sesame oil
1 teaspoon fresh ginger
1 teaspoon fresh garlic
1 cup fresh bean sprout
1/2 cup fresh cilantro
Preparation
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Cook noodles according to package directions. Drain noodles; set aside to cool.
In a large bowl, combine rice noodles with edamame, cucumber, and onions.
In a separate bowl, mix mayonnaise, rice vinegar, white miso, soy sauce, chili paste, sesame oil, ginger, and garlic together with a whisk.
Pour sauce over noodle mixture; toss until all noodles are evenly coated. Top with bean sprouts and cilantro.
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