Prepare the Haiku rice vermicelli according to package directions. Drain and cut into 10 cm (4 in.) lengths.
In a pot of salted boiling water, cook the edamame for 4 to 5 minutes. Rinse with very cold water and drain.
In a salad bowl, mix the ingredients for the vinaigrette. Add the rest of the ingredients, salt, pepper and mix.
Recipe developed by Pratico-Pratiques.com