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    Rice Noodle & Edamame Salad

    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.


    • 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


    Step 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.
    Step 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: 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.

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