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


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


  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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