Soy Bean Salad with Brown Rice Noodles Recipe

Name: Soy Bean Salad with Brown Rice Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 each red onion thinly sliced; 1/2 cup cilantro tough stems removed and chopped; ⅔ cup peanuts roasted and chopped; 5 tablespoons rice vinegar roasted; 2 tablespoons olive oil, extra-virgin; 1/2 tablespoon sesame oil; 1 1/2 tablespoons maple syrup or honey, sugar; 2 tablespoons soy sauce, light or to taste; salt and black pepper to taste

Servings: persons

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
1/2 each red onion thinly sliced
1/2 cup cilantro tough stems removed and chopped
⅔ cup peanuts roasted and chopped
5 tablespoons rice vinegar roasted
2 tablespoons olive oil, extra-virgin
1/2 tablespoon sesame oil
1 1/2 tablespoons maple syrup or honey, sugar
2 tablespoons soy sauce, light or to taste
salt and black pepper to taste

1
Bring a pot of water to a boil, cook the soy bean according to the directions on the box.
2
(I boiled soy beans for about 10 minutes, longer than the direction says.)
3
Drain, run under cold water and take the beans out of the pots.
4
Prepare the vermicelli noodles according to the direction on the package.
5
Soak in the boiling water for 3 to 5 minutes or desired consistency.
6
Drain, run under cold water and drain again.
7
Toss the noodles with a teaspoon of olive oil to prevent from being sticky.
8
Meanwhile make the dressing:
9
In a small bowl, add all the dressing ingredients, whisk until well blended.
10
In a large mixing bowl, add carrots, bell pepper, red onion, seaweed, cilantro and 1/2 cup of peanuts, toss until evenly distributed.
11
When the soy bean and noodles are done, add both of them into the mixing bowl.
12
Pour the dressing over, and gently toss with chopsticks or a spatula or your hand until everything is well combined.
13
Place the salad onto a serving platter or divide onto individual serving plates.
14
Serve and enjoy!
15
The salad can be made 1 day ahead, and put it in the refrigerator until ready to serve.

572

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Soy Bean Salad with Brown Rice Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Soy Bean Salad with Brown Rice Noodles

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