Rice noodles with edamame and miso dressing

By Wendy Andresen | Jul 24, 2019
Photo by: Wendy Andresen

Edamame beans are whole immature soybeans that have not yet ripened and hardened. Unlike most plant proteins, soybeans provide all the essential amino acids your body needs. Edamame and other preparations of soybeans are also rich in dietary fiber and micronutrients, particularly folate, manganese, phosphorus, calcium and vitamin K. Soy foods contain isoflavones, a type of compound known as phytoestrogens that have been linked to a lower risk for osteoporosis and cancer. While enjoying the health benefits of edamame, you’ll appreciate the clean, fresh flavors of this main-dish summer salad. Serve it very cold.


8 ounces flat rice noodles

12 ounces frozen shelled edamame

1 English cucumber

1/2 cup thinly sliced scallions, including green and white parts

1/4 cup neutral oil, such as walnut or canola

1/4 cup reduced-sodium soy sauce or liquid aminos (my favorite)

2 Tbsp. rice vinegar

2 Tbsp. mellow white miso paste

2 Tbsp. toasted sesame oil

1 to 2 garlic cloves, minced

1/2 tsp. red pepper flakes (more or less, to taste)

2 Tbsp. sesame seeds


1. Briefly toast the sesame seeds in a dry frying pan, being careful not to let them burn. Or you could just use black sesame seeds, if you prefer them.

2. Cook the noodles according to the package directions or for 6 minutes, until tender. Drain them and rinse in icy cold water. Dry them well.

3. Microwave the edamame until tender, about 4 minutes, and let them cool.

4. Using a vegetable peeler, slice the cucumber into thin ribbons, down to the seedy core. You may want to peel it somewhat first if the skin is tough.

5. Make the dressing by combining the oil, soy sauce, vinegar, miso, sesame oil and garlic in a small blender or food processor until thick and creamy. Vigorous action with a whisk also works.

6. In a large bowl, toss together noodles, cucumber ribbons, scallions and dressing. Garnish with sesame seeds and a few reserved cucumber ribbons and scallions. Cilantro is always a savory garnish also.

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