1. Cook edamame to directions and rinse under cold water. Cook noodles, drain and transfer to a cooking surface and chop twice. If using seaweed cook to the "salad" directions. Snip into thin pieces but do not cook.
2. Whisk vinegar, oil, sugar and salt in a large bowl. Add edamame, rice noodles, seaweed, carrot, bell pepper, cilantro and 1/4 cup peanuts; toss well. Serve with remaining peanuts.
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|Serving Size: 1 Serving (443g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 198 (25%)|
|Amt Per Serving||% DV|
|Total Fat 22g||29 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 0mg||0 %|
|Sodium 771mg||27 %|
|Potassium 3939.5mg||104 %|
|Total Carbohydrate 128.7g||38 %|
|Dietary Fiber 37.8g||151 %|
|Sugars, other 90.9g|
|Protein 34.6g||49 %|
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Calories per serving: 798
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