Edamame noodles tossed with greens and a simple, garlicky peanut sauce.
Course entree
Cuisine vegan, vegetarian
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Servings 2people
Author Stephanie McKercher, RDN
Equipment
Burner
Pot
Ingredients
Noodles:
3.3ounces(1 bundle) udon noodles or rice noodles
1 cupfrozen shelled edamame,steamed (see note)
2cupschopped spinach
Peanut Sauce:
¼cup peanut butter
2tablespoonsrice vinegar
1tablespoonsoy sauce
4clovesgarlic, minced
1teaspoongrated ginger
4tablespoonswater
Optional for Serving:
Chopped fresh herbs(such as basil, cilantro, and mint)
Roasted peanuts (shelled)
Lime wedges
ground Thai chili pepper or crushed red pepper
Instructions
Cook the noodles:
Bring a pot of water to a boil. Add noodles and cook 5 minutes, or until tender. Drain and set aside.
Prepare the sauce:
In the meantime, whisk together peanut butter, rice vinegar, soy sauce, garlic, ginger, and water in a large bowl. If the sauce is too thick, add another tablespoon of water and whisk again.
Transfer noodles and steamed edamame to the bowl and stir in spinach.
Serve:
Transfer to a serving dish and garnish with fresh herbs, peanuts, lime wedges, and chili pepper if desired.
Video
Notes
To steam edamame: microwave edamame in a steamable bag according to package instructions, or fill the bottom of a steamer pot with one inch of water, and add frozen shelled edamame to the top basket and cook 5 minutes, or until warm.Store leftovers in an airtight container and refrigerate for up to 4 days.