Edamame and Ramen Salad
2 3oz blocks ramen noodles (flavor packet discarded)
1 lb shelled soy beans (the steam-in-bag is very nice)
1/2 an English cucumber chopped, 5-6 inches
4 scallions, sliced on a bias
Carrot Ginger Dressing:
1 C grated carrots
scant 1/4 C water
2 Tbsp oil
2 Tbsp rice vinegar
1 Tbsp chopped, fresh ginger
1 tsp hot pepper relish or your favorite hot sauce (optional)
1 tsp minced garlic
Break up noodles while dry. Cook in 4 C boiling water for 3 minutes. Drain. Allow to cool.
Cook soy beans according to package directions. Salt while still hot (if not already salted). Allow to cool.
In a blender, combine ingredients for dressing, except salt. Puree until mostly smooth or the carrots are at least a very fine grate. (The water may not incorporate fully, don't worry about it.) Salt to taste.
Toss noodles, vegetables, and dressing together. Refrigerate for at least 30 minutes. Just before serving, squeeze some lime over the top.