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.
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.
3 Reviews for Rice Noodle & Edamame Salad
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.
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.