Rice Noodle & Edamame Salad

4.0 (12)
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.

Yield: 5 servings, about 2 cups each
Active Time: 40
Total Time: 40

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

  • Make Ahead Tip: Cover and refrigerate for up to 1 day.
  • 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.

Nutrition

Nutrition Per Serving

calories 418
fat 16 g (2 g sat, 7 g mono)
cholesterol 0 mg
carbohydrates 58 g
protein 12 g
fiber 9 g
sodium 425 mg
potassium 499 mg

Nutrition Bonus Vitamin A (90% daily value), Vitamin C (64% dv), Folate (48% dv)

Carbohydrate Serving 3

Exchanges 3 starch, 1 vegetable, 1/2 carbohydrate (other), 1 lean meat, 2 fat

From EatingWell May/June 2012