Teriyaki Edamame Carrot Rice Vermicelli Bowl

Ingredients

• 12 ozRice Vermicelli
• 12 cupsWater
• 1 tbspVegetable Oil
• ¾ cupTeriyaki Sauce
• 8 ozEdamame
• 8 ozCarrot
• 1 tbspSesame Oil
• ¾ tspTable Salt

Instructions

1. Bring the Water to a boil with half of the Table Salt. Add the Rice Vermicelli, cook until just tender according to its package timing, reserve 1 cup of cooking water, and drain.
2. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Prepare the Edamame, Carrot. Stir together the Teriyaki Sauce, Sesame Oil for the sauce or finishing mixture.
3. Heat the Vegetable Oil in a wide skillet and cook the Edamame, Carrot until tender. Add the Teriyaki Sauce, Sesame Oil and remaining Table Salt, then fold in the Rice Vermicelli, loosening with reserved cooking water as needed, and serve hot.