Rice noodle and 
edamame salad (gluten free)

Rice noodle and 
edamame salad (gluten free)

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Looking for gluten free recipes? We love this rice noodle & 
edamame salad.

Ingredients (serves 5)

  • 350 g shelled edamame
  • 230 g thin rice noodles or rice sticks
  • 1 cup arame or dulse seaweed (Asian food grocers)
  • ¾ cup rice vinegar
  • 2 tbsp olive oil
  • 2 tbsp sugar
  • ½ tsp salt
  • 1 cup shredded carrot
  • 1 medium red capsicum, thinly sliced
  • 1⁄3 cup thinly sliced red onion
  • ¼ cup chopped fresh coriander
  • ½ cup lightly salted peanuts, chopped, divided

Cook edamame in a pot of boiling water until tender. 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, capsicum, onion, coriander and quarter-cup of peanuts; toss well to combine. Serve sprinkled with the remaining peanuts.

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