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Nutrition Facts**

Instructions

• 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.

  • ½ jalapeño pepper
  • 1 lime
  • 1 medium carrot
  • 1 tomato
  • ½ small head red cabbage
  • ½ small bunch cilantro
  • ½ small pkg fresh mint

• STEP 3

  Peel and mince garlic; place in a large bowl.

  • 1 clove garlic

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

  • 3 tbsp soy sauce
  • 1 ½ tbsp brown sugar
  • 1 tbsp toasted sesame oil

• 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.

  • 1 cup edamame
  • 5 oz flat rice (pad thai) noodles

• STEP 7

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

• STEP 8

  Cut tomato 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!