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