In a bowl, whisk together the ingredients for the vinaigrette. Set aside
In a pot of boiling salted water, cook the edamames 5 minutes. Rinse under cold water. Drain.
Cook the Haiku rice vermicelli according to package directions. Drain.
Using four Mason jars, divide and layer the ingredients in the following order: vinaigrette, rice vermicelli, edamames, carrots, red pepper, mango, green onions and steam fried noodles.
When ready to serve, shake the jar to coat all the ingredients with the vinaigrette
Recipe developed by Pratico Pratiques