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Rice Noodle & Edamame Salad

40 m


  • 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
    ¾ cup rice vinegar
    2 tablespoons canola oil
    2 tablespoons sugar
    ½ teaspoon salt
    1 cup shredded carrot
    1 medium red bell pepper, thinly sliced
    ⅓ cup thinly sliced red onion
    ¼ cup chopped fresh cilantro
    ½ 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 ¼ cup peanuts; toss well to combine. Serve sprinkled with the remaining peanuts.