1 package Frozen shelled edamame
8 ounces Thin rice noodles
1 cup Dulse seaweed
3/4 cup Rice vinegar
2 tablespoons Canola Oil
2 tablespoons Sugar
1/2 teaspoon Salt
1 Cup Shredded carrot
1 Red bell pepper
1/4 Cup Cilantro; Chopped
1/2 cup Salted peanuts; Chopped
Cook edamame to directions and rinse under cold water. Cook noodles, drain and transfer to a cooking surface and chop twice. If using seaweed cook to the “salad” directions. Snip into thin pieces but do not cook.
Whisk vinegar, oil, sugar and salt in a large bowl. Add edamame, rice noodles, seaweed, carrot, bell pepper, cilantro and 1/4 cup peanuts; toss well. Serve with remaining peanuts.
Original recipe makes 4 Servings