INGREDIENTS

• 1 cup Edamame beans
• 2 cups mung bean sprouts
• 2 cups rice noodles
• Very small red onion
• 1 medium carrot
• Sesame oil

For the sauce

• 2 tablespoons maple syrup
• 3 tablespoons soy sauce
• 1 tablespoon miso paste
• 2 tablespoons ketchup
• 1/4 cup chopped peanuts
• Chives are preferred, but you can also use green onions.
• 1 lime
• Toasted sesame seeds 

DIRECTIONS

1. Break the rice noodles apart so that they are about the same length as the mung bean sprouts.
2. Soak the rice noodles in room temperature water for 1 hour.
3. Fry the red onion and garlic in sesame oil for about 5 minutes. 
4. Mix in the shredded carrot.
5. Mix in the mung bean sprouts and Edamame beans.
6. Combine the soy sauce, maple syrup, miso paste, and ketchup to make the sauce.
7. Add the rice noodles and sauce to the frying pan. 
8. Serve, and garnish with chopped peanuts, lime and toasted sesame seeds.