Recipe

Rice Noodle & Edamame Salad

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Recipe Information

Total Time: 31 to 45 minutes
Servings: 5

Seaweed asserts its umami magic in this beautiful noodle-edamame salad recipe, which is perfect for a summer evening. Several types of dried seaweed are available at co-ops—arame and dulse (sometimes called “sea vegetables”) are two of the most common. Snipped pieces of nori (the seaweed used for sushi rolls) would work too.

Ingredients

  • 1 10- to 12-ounce package frozen shelled edamame
  • 8 ounces thin rice noodles or rice sticks (see Tip)
  • 1 cup arame or dulse seaweed
  • 3/4 cup rice vinegar
  • 2 tablespoons canola oil
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 cup shredded carrot
  • 1 medium red bell pepper, thinly sliced
  • 1/3 cup thinly sliced red onion
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup lightly salted peanuts, chopped, divided

Preparation

  1. Cook edamame according to package directions. Drain and rinse with cold water. Soften or cook noodles according to package directions. Drain, transfer to a work surface and chop twice. If using arame, cook according to package directions “for salads”; if using dulse, snip into bite-size pieces, but do not cook.
  2. Whisk vinegar, oil, sugar and salt in a large bowl. Add the edamame, rice noodles, seaweed, carrot, bell pepper, onion, cilantro and 1/4 cup peanuts; toss well to combine. Serve sprinkled with the remaining peanuts.

Tips & Notes

  • Dried thin rice noodles (or rice sticks) are also called “mai fun,” “bun” or “vermicelli-style” rice noodles. Look for them in the Asian section of your local co-op.
  • Make Ahead: Cover and refrigerate for up to 1 day.

Nutritional Information

418 calories; 16 g fat; 0 mg cholesterol; 58 g carbohydrates; 12 g protein; 9 g fiber; 425 mg sodium