Adrienne Gajownik

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Edamame and cabbage maifun rice noodles


As promised, the noodle salad recipe from Tuesday's post is below. This recipe was inspired by several  noodle dishes in Plenty. I used brown rice maifun noodles, which are similar in texture to angel hair pasta.
This tangy noodle salad is excellent hot or chilled. It's vegan and gluten free. The husband gave it a thumbs up with the addition of seared scallops.
Serve with Sarah's kimchi or my ginger carrots for a healthy boost. Happy Friday, friends!

Edamame and cabbage maifun rice noodles
Inspired by Plenty, serves 3-4
1/2 T tamari
1 T rice vinegar
2 lemons, juiced
1 lime, juiced
2 T ginger, minced
2 T sesame oil

1/2 package of maifun noodles (brown rice)
1 tbsp sesame oil
2 spring onions
2 garlic cloves
1 jalapeƱo, minced
1 c edamame, cooked (not frozen)
1 c red cabbage, shredded
2 T mint, shredded
4 T cilantro, chopped
1 T cashews, toasted and chopped
gomasio + fermented carrots

Mix all the sauce ingredients into a small bowl and set aside.

Cook maifun rice noodles according to the package. Drain noodles and set aside.

Heat sesame oil over medium heat. Add spring onions, garlic, and jalapeno. Cook until fragrant, 3-5  minutes. Add the noodles and sauce to the pan. Stir well. Remove from hea. Mix in the edamame, cabbage, mint and cilantro. Garnish with cashews, gomasio and ginger carrots.