- 1 pound dried rice noodles (about 1/4 inch wide)
- 1/2 pound package frozen edamame (soy beans) or 1 heaping cup shelled beans
- 2/3 cup chopped rinsed pickled mustard greens or rinsed sauerkraut
- 2 tablespoons coarsely chopped fermented black beans
- 2 tablespoons plus 1/3 cup vegetable oil
- 1/4 cup water
- 3 tablespoons rice vinegar
- 1 tablespoon Dijon mustard
- 1/4 pound young mustard greens, stemmed and chopped (2 packed cups)
- Salt and freshly ground pepper
How to make this recipe
Soak the rice noodles in a large bowl of cold water until pliable, about 10 minutes.
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.
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.
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.
The noodles can stand at room temperature for up to 2 hours.
A light but highly acidic and fruity California Sauvignon Blanc will point up the peppery greens and balance the tangy dressing.