Asian Glass Noodle Salad (No-Cook)
Rehydrate the glass noodles
according to the directions on the packet.
Thaw the edamame:
Transfer the frozen edamame to a sieve and run them under warm water to thaw. Drain and set aside.
Slice the cucumber
in half, lengthways, and scrape the seeds from both sides with the tip of a spoon. Then slice the cucumber widthwise.
Make the sesame miso dressing:
In a large bowl, mix the miso, sesame oil, maple syrup, crushed red pepper, sesame seeds, and hot water. Adjust the maple syrup and hot water to taste.
Add the noodles, cucumber, and edamame and mix well to combine. Season with salt and fresh lime juice to taste.
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