Shrimp-Edamame Salad

Ingredients

• 0.5 cup avocado diced peeled ()
• 16 ounce edamame frozen shelled thawed (soybeans)
• 7 teaspoons olive oil extravirgin divided
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic cloves crushed
• 2 tablespoons juice of lemon 
• 2 teaspoons soya sauce low-sodium
• 3.5 ounces noodles chinese ()
• 0.8 cup bell pepper red chopped
• 0.5 teaspoon salt divided
• 2 tablespoons seasoned rice vinegar 
• 1 pound shrimp steamed peeled

Equipment

• frying pan
• paper towels

Directions

1. Break noodles into large pieces.
2. Place noodles in a large nonstick skillet, and cover with boiling water. Cover and let stand 5 minutes.
3. Drain.
4. Cut noodles into small pieces.
5. Wipe pan dry with paper towels.
6. Heat 1 teaspoon oil in pan over medium-high heat.
7. Add cooked noodles, soybeans, and 1/4 teaspoon salt; saut 3 minutes or until thoroughly heated. Stir in garlic and shrimp; cook 3 minutes or until thoroughly heated.
8. Remove from heat, and stir in remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, bell pepper, and remaining ingredients. Toss gently.