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Rice Noodle & Edamame Salad

Rice Noodle & Edamame Salad
This Recipe Is:

WebMD Recipe from EatingWell.com

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 in natural-foods markets—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
Prep: 40 minutes | Total Time: 40 minutes
  • 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
  • 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
Instructions
  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.

 

Tip

Tip: 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 well-stocked supermarkets or an Asian-foods market.

Nutritional Information

Makes: 5 servings, about 2 cups each
  • Calories418
  • Fat16 g
    • Saturated fat2 g
  • Cholesterol0 mg
  • Carbohydrates58 g
    • Dietary fiber9 g
  • Protein12 g
  • Sodium425 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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