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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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My Thai Kitchen contest winner!! Ingredients:
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 |
Directions:
1. Cook noodles according to package directions. Drain noodles; set aside to cool.
2. In a large bowl, combine rice noodles with edamame, cucumber, and onions.
3. In a separate bowl, mix mayonnaise, rice vinegar, white miso, soy sauce, chili paste, sesame oil, ginger, and garlic together with a whisk.
4. Pour sauce over noodle mixture; toss until all noodles are evenly coated. Top with bean sprouts and cilantro.
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