Rice Noodle & Edamame Salad

From EatingWell: 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.

Makes: 5 servings, about 2 cups each

Active Time: 40 minutes

Total Time: 40 minutes

Nutrition Profile

View Our Nutrition Guidelines »

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

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.
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

Per serving: 418 calories; 16 g fat ( 2 g sat , 7 g mono ); 0 mg cholesterol; 58 g carbohydrates; 5 g added sugars; 12 g protein; 9 g fiber; 425 mg sodium; 499 mg potassium.

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

Carbohydrate Servings: 3

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

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