Prep/cook time: 18 minutes
Serves 6 / A cool, refreshing summer meal. Ingredient tip: Look for melons that are fragrant, heavy for their size, and slightly soft at the stem end. Prep tip: To save time, look for precut fruit at your natural market. If you can’t find crenshaw melon, diced pineapple is also good. If you’re not vegetarian, try adding cooked and peeled shrimp.
4 ounces very thin bean thread noodles (aka glass, cellophane, or mung bean noodles)
1 pound frozen and thawed edamame
½ cup cantaloupe, cut into ½ inch cubes
½ cup honeydew, cut into ½ inch cubes
½ cup crenshaw melon, cut into ½ inch cubes
3 scallions, thinly sliced crosswise
1/4 cup coarsely chopped fresh basil
1 teaspoon minced fresh serrano or jalapeño chile pepper
1/3 cup rice vinegar
2 tablespoons light agave nectar
2 teaspoons wheat-free, low-sodium tamari
1. Cover noodles with boiling water in a large bowl and let stand 8 minutes. Drain and rinse with cold running water. Drain well, then return to bowl.
2. Meanwhile, combine edamame, melons, scallions, basil, and chile in a separate bowl.
3. In a cup, stir together vinegar, agave, and tamari; mix well. Spoon edamame mixture over noodles, top with dressing, and toss gently.
PER SERVING: 222 cal, 18% fat cal, 5g fat, 1g sat fat, 0mg chol, 9g protein, 36g carb, 4g fiber, 95mg sodium