I learned a trick from Dorie Greenspan for cooking rice noodles in advance and letting them stand until time to serve. You just rinse and drain them after cooking and then toss them with a little oil to prevent sticking. That same technique is employed here. The cooked, rinsed, drained, and oil-tossed noodles are set aside and covered to keep them warm. Next, sliced green onions and serranos were stir fried in a wok, and blanched, frozen edamame were added. The noodles were added to the wok along with sesame oil, black and white sesame seeds, rice vinegar, and chopped cilantro. The dish was served garnished with lime zest and more sesame seeds with lime wedges on the side.
This was intended to be served warm from the wok which I did, but the cold leftovers from the refrigerator the next day were delicious too. The lime and chiles work their way through the few other ingredients to brighten the whole dish. This book is going on the shelf next its older sibling for now, but neither of them will be left sitting for long.
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