Soy Bean Salad with Brown Rice Noodles
A tasty yet light salad is made with brown rice noodles, soy beans, carrot, bell pepper, red onion, sea weed, and a sour-sweet dressing.
Yield
4 servingsPrep
15 minCook
12 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
beans
soy beans, 2 packages |
|
| 6 | ounces |
rice vermicelli
prefer brown rice noodles |
* |
| 6 | sheets |
seaweed
1 small package, about 1 cup, cut into strips |
* |
| 1 | medium |
carrots
peeled and shredded |
|
| 1 | each |
sweet red bell peppers
thinly sliced |
|
| ½ | each |
red onion
thinly sliced |
|
| ½ | cup |
cilantro
tough stems removed and chopped |
|
| ⅔ | cup |
peanuts
roasted and chopped |
|
| Dressing | |||
| 5 | tablespoons |
rice vinegar
roasted |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| ½ | tablespoon |
sesame oil
|
|
| 1 ½ | tablespoons |
maple syrup
or honey, sugar |
|
| 2 | tablespoons |
soy sauce, light
or to taste |
|
|
salt and black pepper
to taste |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
beans
soy beans, 2 packages |
|
| 173.4 | ml/g |
rice vermicelli
prefer brown rice noodles |
* |
| 6 | sheets |
seaweed
1 small package, about 1 cup, cut into strips |
* |
| 1 | medium |
carrots
peeled and shredded |
|
| 1 | each |
sweet red bell peppers
thinly sliced |
|
| 0.5 | each |
red onion
thinly sliced |
|
| 118 | ml |
cilantro
tough stems removed and chopped |
|
| 158 | ml |
peanuts
roasted and chopped |
|
| Dressing: | |||
| 75 | ml |
rice vinegar
roasted |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 7.5 | ml |
sesame oil
|
|
| 23 | ml |
maple syrup
or honey, sugar |
|
| 3E+1 | ml |
soy sauce, light
or to taste |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Bring a pot of water to a boil, cook the soy bean according to the directions on the box.
(I boiled soy beans for about 10 minutes, longer than the direction says.)
Drain, run under cold water and take the beans out of the pots.
Prepare the vermicelli noodles according to the direction on the package. Soak in the boiling water for 3 to 5 minutes or desired consistency.
Drain, run under cold water and drain again.
Toss the noodles with a teaspoon of olive oil to prevent from being sticky.
Meanwhile make the dressing:
In a small bowl, add all the dressing ingredients, whisk until well blended.
In a large mixing bowl, add carrots, bell pepper, red onion, seaweed, cilantro and ½ cup of peanuts, toss until evenly distributed.
When the soy bean and noodles are done, add both of them into the mixing bowl.
Pour the dressing over, and gently toss with chopsticks or a spatula or your hand until everything is well combined.
Place the salad onto a serving platter or divide onto individual serving plates.
Serve and enjoy!
The salad can be made 1 day ahead, and put it in the refrigerator until ready to serve.
