- 3 Tablespoons Toasted Sesame Oil
- 1 Tablespoon Garlic, mined
- 1 Tablespoon Ginger, grated
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Tamari
- 2 Tablespoons Maple Syrup
- 1 Teaspoon Sea Salt
- 1 Cup Edamame, steamed and shelled
- 1/2 Medium Red Onion, sliced thin
- 12 ounces Rice Noodles
- 1/4 Cup Cilantro
- 1/4 Cup Fermented Kimchi
- 1/2 Cup Carrots, julienned
- 1 Bell Pepper, julienned
- 1 Cucumber, Chopped
- 1 Romaine Lettuce Heart, Finely Chopped
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- Boil water and cook rice noodles following the directions on the package. Drain and then rinse with cold water.
- For the sauce: In a small saucepan add the sesame oil, garlic and ginger. Lightly cook the ginger and garlic in the oil. Remove from heat and allow to cool. Add in the maple syurp, apple cider vinegar, tamari and sea salt.
- Mix all of the vegetables, edamame, onions and cilatro together in a large bowl.
- Add the sauce, kimchi and noodles to the vegetables and toss until evenly mixed.
- Enjoy refrigerated or at room temperature!
