RECIPES

vermicelli salad

Recipe by David Bonom, Photo by Carin Krasner for EatingWell.

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

INGREDIENTS:

6 servings

1 package (250g) frozen shelled Edamame
200g paquet of thin rice noodles (vermicelli style)*
5g dried wakame and 2 tbsp dulse flakes
3/4 cup rice vinegar (or apple cider)
2 tablespoons olive oil
2 tablespoons honey (optional)
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 coriander leaves
1/2 cup lightly salted peanuts**, chopped

*bean noodles are also great for this, the thin ones do not need cooking only soaking for 30 minutes if you like to keep the salad raw.
** other nuts can be used (macadamia, or cashews are good choices)

METHOD:

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. Soak wakame in tepid water for 3-5 minutes; drain and squeeze excess moisture. Chop if necessary.
Whisk vinegar, oil, sugar and salt in a large bowl. Add the Edamame, rice noodles, seaweeds, carrot, bell pepper, onion, cilantro and 1/4 cup nuts; toss well to combine. Serve sprinkled with the remaining nuts.

wakame bits