• In a small bowl, whisk together the soy sauce, vinegar, oil,
lemon juice, lemon zest, salt, and cayenne pepper until combined.
• In a large bowl, combine the prepared noodles, edamame,
green onion, cilantro, and sesame seeds. Toss the noodle mixture
with enough prepared vinaigrette to evenly coat. Set aside
• Place a blanched lettuce leaf vertically on a flat surface, and
add ¼ cup noodle mixture ½ inch from the end nearest you.
Tightly but gently roll lettuce around filling to create a cylinder,
tucking the sides in as you roll. Wrap each lettuce roll
individually with plastic wrap, and refrigerate for up to 1 hour.
• Unwrap before serving, and serve cold. Serve remaining vinaigrette
as a dipping sauce.
*Edamame is available in the frozen vegetable section of most major
grocery stores and in specialty stores.
†To blanche lettuce leaves, immerse leaves in boiling water until just
wilted. Immerse wilted leaves in ice water to stop the cooking process.