2 limes, juiced
1 cup rice vinegar
2 tbsp Sesame Crunch Topper
2 tbsp sugar
2 tbsp low-sodium soy sauce
2 tbsp vegetable oil
1 pkg (16 oz/454 g) rice noodles or udon or your favourite pasta
2 carrots thinly sliced (Tip: use Epicure’s 4-in-1 Mandoline)
1 pkg (18 oz/500 g) frozen edamame (soy beans), or 2 cups frozen green peas, cooked and cooled
1⁄2 English cucumber, sliced
1⁄2 cup chopped fresh cilantro or 1/4 cup each chopped fresh cilantro and mint, optional
- Pour lime juice, vinegar, Sesame Crunch Topper, sugar, soy sauce and oil in Cruet. Shake to mix.
- Cook noodles according to package directions, then drain and place in a large bowl.
- Add dressing and carrots and toss to mix. Let cool, then stir in edamame, cucumber and cilantro.
- Dish up at room temperature or cover and refrigerate up to 2 days. Sprinkle with more Sesame Crunch Topper before serving.