Asian Rice Noodle Salad with Edamame, Jalapeños & Fresh Herbs

Step 1

Fill a large pot about halfway with hot water (from the tap); cover, and bring to a boil over high heat.

Step 2

Meanwhile, wash and dry the fresh produce.

Step 3

Peel and mince garlic; place in a large bowl.

Step 4

Thinly slice the jalapeño into rounds; remove seeds and add to the bowl with the garlic. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).

Step 5

Juice limes into the bowl. Add soy sauce, sugar, and oil; whisk to combine the dressing and set aside.

Step 6

Once the water in the pot is boiling, add edamame, return to a boil, and cook until tender, about 2 minutes. Remove pot from the heat and add rice noodles. Let noodles soak for 10 minutes, or according to package directions, then drain noodles and edamame in a colander and rinse under cold water.

Step 7

Meanwhile, peel, trim, and julienne or coarsely grate the carrots. Transfer to the bowl with the dressing.

Step 8

Cut tomatoes into thin wedges and add to the bowl.

Step 9

Halve the cabbage lengthwise and cut out the core; thinly slice crosswise and add to the bowl.

Step 10

Shave cilantro leaves off the stems. Pick mint leaves off the stems. Roughly chop leaves and add to the bowl.

Step 11

Add drained noodles and edamame to the bowl, then toss to combine the salad.

Step 12

To serve, divide noodle salad between bowls and enjoy!