Rice noodle and 
edamame salad (gluten free)

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

Method
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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