Rice noodle & Edamame salad lets you play with seaweed

David Bonom

Seaweed asserts its umami magic in this beautiful noodle-Edamame salad recipe. 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.


Rice Noodle and Edamame Salad

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

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. Makes 5 servings, about 2 cups each.

To make ahead: Cover and refrigerate for up to 1 day.

Recipe 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.

Per serving: 418 calories; 16 g fat (2 g saturated fat; 34 percent calories from fat); 58 g carbohydrates; 5 g added sugar; 0 mg cholesterol; 425 mg sodium; 12 g protein; 9 g fiber.