• In a small bowl, whisk together the soy sauce, vinegar, oil,
lemon juice, lemon zest, salt, and cayenne pepper until combined.
Set aside.
• 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
remaining vinaigrette.
• 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.