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Charred Corn + Asparagus Rice Noodle Salad

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Uploaded by: Katie Kaulius

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Ingredients

1 8-oz. bag gluten free rice vermicelli noodles

canola or vegetable oil, for rice noodles

1 bunch asparagus, ends trimmed

6 ears corn, shucked (or ~3 cups frozen corn)

olive oil, for veggies

salt and pepper, for veggies

1/4 cup toasted sesame seeds

1/4 cup gluten free, low sodium soy sauce

1.5 tsp sesame oil

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