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© Meredith Corporation. All rights reserved. Used with permission.
Prepare rice vermicelli or pasta according to package directions; drain. Place the noodles in a large bowl. Add fennel, edamame, carrots and green onions.
For dressing, in a screw-top jar combine vinegar, oil, crushed red pepper and salt. Cover and shake well. Pour over edamame mixture; toss gently to coat.
To serve, divide watercress among four serving plates. Top with edamame mixture, dividing into four portions.