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Soy Bean Salad with Brown Rice Noodles

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.













Low Cholesterol, Trans-fat Free, High Fiber


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
cup peanuts
roasted and chopped
5 tablespoons rice vinegar
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


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.


* not incl. in nutrient facts


almost 6 years

Adapted this recipe from Eating Well magazine, the summer issue. One of my favorite cooking magazines.

I made a few changes, the original recipe uses 3/4 cup vinegar, I thought it was way too much, so I cut down to 5 tablespoons, which was perfect. The original doesn't use soy sauce and sesame oil, but I added both of them into my salad, and I also threw in 1 small clove of minced garlic.

The recipe was very easy to follow, nothing is complicated. It was so refreshing and tasty. I had it for my dinner, the leftover for lunch the next day, and it was even better.

If you can't find brown rice noodles, just use regular rice noodles, or even soba noodles, it will be as delicious as this one.

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Nutrition Facts

Serving Size 277g (9.8 oz)
Amount per Serving
Calories 39450% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 835mg 35%
Total Carbohydrate 14g 14%
Dietary Fiber 10g 42%
Sugars g
Protein 28g
Vitamin A 71% Vitamin C 72%
Calcium 11% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


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