Soak the rice noodles in a successfully-organized bowl of frosty water till pliable, about 10 minutes.
In a medium saucepan of boiling salted water, cook the edamame till delicate, 5 to 6 minutes. Drain and rinse below frosty water, then pat dry. Shell the edamame if crucial and transfer to a successfully-organized bowl.
In a successfully-organized saucepan of boiling salted water, cook the noodles, stirring, till delicate, about 3 minutes. Drain, rinse below frosty water and pat dry. Add the noodles to the edamame alongside with the pickled greens and fermented beans, and toss with 2 tablespoons of the oil.
In a bowl, poke the water with the rice vinegar, mustard and the last 1/3 cup of oil. Add to the noodles and toss. Add the fresh mustard greens, season with salt and pepper and aid.
The noodles can stand at room temperature for up to 2 hours.
A gentle-weight but highly acidic and fruity California Sauvignon Blanc will point up the peppery greens and steadiness the tangy dressing.