Asian Noodles with Fresh and Pickled Greens

• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 1 pound dried rice noodles (about 1/4 inch wide)
2. 1/2 pound package frozen edamame (soy beans) or 1 heaping cup shelled beans
3. 2/3 cup chopped rinsed pickled mustard greens or rinsed sauerkraut
4. 2 tablespoons coarsely chopped fermented black beans
5. 2 tablespoons plus 1/3 cup vegetable oil
6. 1/4 cup water
7. 3 tablespoons rice vinegar
8. 1 tablespoon Dijon mustard
9. 1/4 pound young mustard greens, stemmed and chopped (2 packed cups)
10. Salt and freshly ground pepper

1. Soak the rice noodles in a large bowl of cold water until pliable, about 10 minutes.
2. In a medium saucepan of boiling salted water, cook the edamame until tender, 5 to 6 minutes. Drain and rinse under cold water, then pat dry. Shell the edamame if necessary and transfer to a large bowl.
3. In a large saucepan of boiling salted water, cook the noodles, stirring, until tender, about 3 minutes. Drain, rinse under cold water and pat dry. Add the noodles to the edamame along with the pickled greens and fermented beans, and toss with 2 tablespoons of the oil.
4. In a bowl, whisk the water with the rice vinegar, mustard and the remaining 1/3 cup of oil. Add to the noodles and toss. Add the fresh mustard greens, season with salt and pepper and serve.