Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Edamame Rice Noodle Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 15 reviews

This vibrant Edamame Rice Noodle Salad is a refreshing and healthy dish featuring tender vermicelli rice noodles, crunchy napa and red cabbage, fresh herbs, and protein-packed edamame, all tossed in a flavorful sweet chili and sesame dressing. Perfect for a quick lunch or light dinner, it combines Asian-inspired flavors with a colorful mix of vegetables.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

For the Dressing

  • 1/4 cup sweet chili sauce
  • 3 tablespoons avocado oil or other neutral oil
  • 1 tablespoon sesame oil
  • 1 tablespoon low sodium soy sauce or tamari
  • 1/2 teaspoon ground ginger
  • 1 clove garlic, minced
  • Lime juice to taste – start with 1/2 a lime

For the Salad

  • 7 ounces vermicelli rice noodles, dry
  • 2 cups napa cabbage, shredded
  • 1 cup red cabbage, shredded
  • 1 cup bean sprouts
  • 1 large carrot, shredded
  • 3 green onions, diced
  • 1/2 bunch cilantro, chopped
  • Fresh mint to taste
  • 1 serrano pepper, sliced in rounds (optional)
  • 1 1/2 cups cooked edamame, chilled

Instructions

  1. Cook the noodles: Bring a pot of water to a boil and add the vermicelli rice noodles. Cook until tender, about 3-5 minutes, then drain and rinse well with cold water to stop cooking and prevent sticking.
  2. Prepare the dressing: In a small bowl, whisk together the sweet chili sauce, avocado oil, sesame oil, soy sauce or tamari, ground ginger, minced garlic, and lime juice. Taste and adjust seasoning as desired, adding more lime juice for acidity or soy sauce for saltiness.
  3. Assemble the salad: In a large mixing bowl, combine the cooked noodles, shredded napa and red cabbage, bean sprouts, shredded carrot, diced green onions, chopped cilantro, fresh mint, serrano pepper (if using), and chilled edamame. Pour the dressing over the salad and toss thoroughly to combine all ingredients evenly.
  4. Serve: This salad can be enjoyed immediately at room temperature or chilled in the refrigerator for 20-30 minutes for a cooler, refreshing option.

Notes

  • If you prefer a milder salad, omit the serrano pepper or replace it with a milder chili.
  • Use gluten-free tamari to keep the recipe gluten-free.
  • Feel free to swap avocado oil with another neutral oil like grapeseed or vegetable oil if needed.
  • This salad keeps well in the fridge for up to 2 days but is best enjoyed fresh.
  • Add a sprinkle of toasted sesame seeds or crushed peanuts for extra texture and flavor.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Gluten Free

Find it online: https://dishiary.com/edamame-rice-noodle-salad-recipe/