Rice Noodle & Edamame Salad

Rice Noodle & Edamame Salad

3 Reviews
From: EatingWell Magazine May/June 2012

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 5 servings

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  • 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


  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: about 2 cups
  • Per serving: 418 calories; 16 g fat(2 g sat); 9 g fiber; 56 g carbohydrates; 13 g protein; 191 mcg folate; 0 mg cholesterol; 9 g sugars; 5 g added sugars; 4475 IU vitamin A; 38 mg vitamin C; 54 mg calcium; 2 mg iron; 425 mg sodium; 499 mg potassium
  • Nutrition Bonus: Vitamin A (90% daily value), Vitamin C (64% dv), Folate (48% dv)
  • Carbohydrate Servings: 3 1/2
  • Exchanges: 3 starch, 1 vegetable, 1/2 other carbohydrate, 1 lean meat, 2 fat

Reviews 3

July 07, 2013
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By: EatingWell User
Reduced noodles I cooked a package of rice noodles and only used half. I also added two peppers and some pea pods to increase the veggie content and it was delicious! I substituted peanut oil as I had some on hand. Pros: Veggies, interesting flavor
June 10, 2013
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As written, edible, but has potential! I made this as directed and it was edible. Being frugal and having spent 30 minutes making it, it was more worthwhile to eat it than toss it. I think with some changes it could be good. Next time I will cut the vinegar in half (way too much vinegar! The noodles and veggies were sitting in a huge pool of vinegar at the bottom of the bowl and it's all you could taste), add some soy sauce in place of the salt, add sesame oil and with sweet chili sauce or chili garlic sauce to give it a kick, and leave out the red onion, maybe sub in green onions and some ginger. It looked pretty, but was very bland as written, needed salt, spice, well, flavor. There is a lot leftover for lunch, so I may try to dress it up with the above suggestions. Pros: healthy, doesn't heat up the house, vegetarian Cons: bland, too much vinegar, kids wouldn't touch it
September 19, 2012
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By: EatingWell User
Fresh and tasty! Found out I was out of rice vinegar when I went to make the vinaigrette however substituted cider vinegar and I used fueru wakame dried seaweed since that's what I could find at the store and it all worked really well together. The colour of this dish is wonderful with the variety of vegetables and it just tastes like a yummy healthy dish.