You’re going to love these 15-minute EASY peanut noodles! I tossed Asian-style pasta with edamame, greens, and 5-ingredient peanut sauce. This is one of my favorite dinners to make when I’m short on time and ingredients!
Nothing makes me happier than nursing a pot of soup for hours during the winter, but now that it’s (almost officially) summer, I find myself cooking meals that are simpler and a lot less time-consuming.
There’ve been more than few evenings in recent weeks that I’ve stayed outdoors until sunset. At this point it’s 8:45 pm, I’ve skipped the grocery store (in favor of extra deck-time, of course), and I just want something (anything!) quick, easy, and comforting.
Nights like these—when there isn’t much more than dry pasta, a jar of peanut butter, and frozen edamame to work with—I know I can at least rely on these easy peanut noodles.
When I say easy, I mean easy. Udon noodles cook up in about five minutes. Same for the edamame, which you can steam on the stovetop or microwave for easy cleanup. While those are cooking, whisk together a simple, five-ingredient peanut sauce (just peanut butter, vinegar, soy sauce, garlic, ginger, and water), and then toss it all together with raw spinach and fresh herbs (if you have them).
This recipe is more of a guide than a rule, so don’t be afraid to change up the protein or veggies when you make it. Instead of edamame, try cooked tofu or chicken. No spinach? Toss frozen broccoli in the steamer when you cook the edamame. There are lots of ways to dress up these easy peanut noodles, and luckily, just as many summer nights left to enjoy them. Which combination will you try first?
Asian noodles tossed with edamame, greens, and a simple, homemade peanut sauce. This is the perfect dinner to make when you're short on time and ingredients!
- 90 grams udon noodles or another Asian-style noodle (1 bundle)
- 1 cup frozen shelled edamame, steamed (see note)
- 2 cups chopped spinach
- 1/4 cup peanut butter
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 4 cloves garlic, chopped
- 1 teaspoon ginger, grated
- 4 tablespoons water
- Chopped fresh herbs (basil, cilantro, mint)
- Roasted peanuts (shelled)
- Lime wedges
- Crushed red pepper
Add noodles to boiling water and simmer 5 minutes, or until tender. Drain, rinse with cold water, and set aside.
In the meantime, whisk together peanut butter, rice vinegar, soy sauce, garlic, and ginger in a large bowl. Add water gradually and whisk until sauce is pourable.
Stir in cooked noodles, edamame, and spinach.
Serve with fresh herbs, peanuts, lime wedges, and crushed red pepper, if using.
To steam edamame: microwave in a steamable bag, or fill bottom of steamer pot with one inch of water and add frozen shelled edamame to top basket of steamer and cook 5 minutes, or until hot.