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.
soy beans, 2 packages
prefer brown rice noodles
1 small package, about 1 cup, cut into strips
peeled and shredded
sweet red bell peppers
tough stems removed and chopped
roasted and chopped
olive oil, extra-virgin
or honey, sugar
soy sauce, light
or to taste
salt and black pepper
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.