Okay... So today I started professionally taking baby steps into food photography. Below is my recipe for Asian Rice Noodle Salad!
Ingredients:
1 pack frozen shelled edamame (Fool 7eraty)
Thin rice noodles or rice sticks
3/4 cup rice vinegar
2 tablespoons olive oil
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons low sodium soy
A handful of halved cherry tomatoes
1/2 cup lightly salted peanuts, chopped, divided
1 pack frozen shelled edamame (Fool 7eraty)
Thin rice noodles or rice sticks
3/4 cup rice vinegar
2 tablespoons olive oil
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons low sodium soy
A handful of halved cherry tomatoes
1/2 cup lightly salted peanuts, chopped, divided
Instructions:
1-Cook edamame according to package directions. Drain and rinse with cold water. Cook noodles for 5-6minutes then drain, transfer to a work surface and chop twice.
2-Whisk vinegar, oil, soy, sugar and salt in a large bowl. Add the edamame, rice noodles, tomatoes and 1/4 cup peanuts; toss well to combine. Serve sprinkled with the remaining peanuts.
1-Cook edamame according to package directions. Drain and rinse with cold water. Cook noodles for 5-6minutes then drain, transfer to a work surface and chop twice.
2-Whisk vinegar, oil, soy, sugar and salt in a large bowl. Add the edamame, rice noodles, tomatoes and 1/4 cup peanuts; toss well to combine. Serve sprinkled with the remaining peanuts.
Try this recipe out!
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