Edamame And Vegetable Rice Noodle Salad

One of the best things about these noodles is that they are a blank canvas for whatever you want to add. They are great for a quick side dish or you can make a full meal deal.  Rice noodles are naturally gluten free and they take just a few minutes to cook. You can find rice noodles at many supermarkets.

If you’re a busy person, this is a very good recipe to have. I’d like to tell you about this handy dandy basket that I love to use for all sorts of things. I like stainless steel perforated baskets. When I cook for a lot of people, the large pots of hot water are dangerous to lift and drain. Many professional chefs will use these baskets because we will use them to cook pasta and vegetables over and over. In a recipe like this, these perforated baskets are a very useful tool.  Basically the idea is to put on a large soup or stock pot, fill halfway with water. Then add your perforated basket and bring the water to a boil. You can cook your noodles and vegetables in that basket. (separately, of course.) Then you can just pull out the basket from the handle and turn off the boiling water pot. Your food in the perforated basket will be drained of the water and you don’t have to empty boiling water and risk getting a hot water burn or a steam burn. It’s a very great tool to use for pasta and vegetables.

The rice noodles are similar to fettuccine noodles but much lighter and more thin. They cook faster and can be cooked in a variety of ways.  The other part of this recipe that is so versatile is the options for flavors and variety add-ins. I made this particular recipe vegetarian. For protein I added in some edamame soy beans. The vegetables that I had on hand were green peas and shredded carrots. This whole meal came together in about 20 minutes.

Not only is this an easy last minute meal, you can include almost any vegetables you have on hand such as julienned peppers, cherry tomatoes or shredded cabbage.

For the dressing on my noodle salad,  I went with a rice wine vinaigrette. You can find rice wine vinegar with the other vinegar in your grocery store. Many brands make flavored rice wine now too with infused garlic or chili peppers. The flavor is not as acidic tasting and light. It really works with a delicate noodle like these rice noodles. Because I make a lot of my own salad dressing, I keep a variety of vinegar as pantry staples. More on pantry staples later but vinegar is a very useful ingredient to have on hand.  Additionally, mustard is a great condiment to have in your par list too. Lately I’ve been using the Boars Head brand Dijon and  Boars Head Honey flavored mustard. Both are delicious and are very good addition to salad dressing.

You’re going to love this warm salad as a side dish, a main meal or a great addition to a potluck. Enjoy!

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Edamame And Vegetable Rice Noodles

A delicious savory noodle bowl with a light and healthy flavor. 

Course Appetizer, Dinner, Lunch, Potluck,, Snack

Cuisine American, Asian,

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 People

Chef Julie Chef Julie

Ingredients

For the pasta

• 4 cups cooked rice noodles approx. 16oz uncooked
• 2 cups green peas
• 3 cups edamame, shelled
• 1/2 gallon water
• 2 cups shredded carrots

The Dressing

• 1/2 cup rice wine vinegar
• 4 tsp honey
• 3 tsp dijon mustard
• 1 Tbsp lemon juice
• 3/4 cup olive oil
• 2 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp black pepper

Instructions

1. Add water to a large soup pot and turn on high to boil the water. If you're using a perforated basket, add that to the water. 

2. While the water begins to boil, make your salad dressing but whisking all the ingredients together in a bowl.

3. Add your finely shredded carrots to the salad dressing and mix.

4. When the water is boiling, add the edamame and the peas to the basket in the boiling water and cook for 4 minutes on high. Remove the vegetables and add them to the carrot and dressing mixture. Retain the water and bring back to a boil. 

5. Stir the vegetables just a couple times to mix in the dressing mixture. 

6. Add the rice noodles to the boiling water and cook 4-6 minutes until the pasta is soft. You want to be careful not to over cook these noodles,  they will disintegrate and become mushy. The best thing about them is how fast they cook. 

7. Lastly, drain the noodles and add to the rest of the vegetable and dressing mixture and stir just a few times to coat the noodles. Let the dish rest for a few minutes to let the flavors marinate and then Enjoy! 

Recipe Notes

This dish will be great chilled or served at room temperature too. 

The images and recipe in this post are my own.  This post contains affiliate links that help sustain the website and grocery bills.