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EatingWell


17
3
What's This?
Serving size 5
Prep Time
Total Time

Ingredients

12 oz frozen shelled edamames8 oz rice noodles or rice sticks (see tip)1 cup arame or dulse seaweed¾ cup rice vinegar2 Tbsp canola oil2 Tbsp sugar½ tsp salt1 cup shredded carrot1 medium red bell pepper, thinly sliced⅓ cup thinly sliced red onion¼ cup chopped fresh cilantro½ cup lightly salted peanut, chopped, divided

Directions

  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.

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.

To Make Ahead: Cover and refrigerate for up to 1 day.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 5 Total

  • Calories 418
  • Calories from fat 144
  • Total Fat 16gm 25%
  • Sodium 425mg 18%
  • Fiber 9gm 36%
  • Protein 12gm
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Lunch, Gluten Free, Healthy, High Fiber, Low Cholesterol, Low Fat, Vegetarian, Vegetable, Bean & Legume, Nut, American, Asian, Japanese, Easy, Father's Day, Spring, Summer, Picnic, Fourth of July, Bridal Shower, Mother's Day, Baby Shower

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