EatingWell: Rice Noodle and Edamame Salad
By David Bonom, EatingWell
on
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
Makes 5 servings, about 2 cups each.
Active Time: 40 minutes
Total Time: 40 minutes
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
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