Weeknight
Peanut noodle bowls with crunchy vegetables
Noodles in a creamy peanut-lime sauce, piled with crunchy raw vegetables and edamame. It works as a warm dinner or a cold packed lunch.
Photo: tomatoes and friends via Wikimedia Commons, CC BY 2.0 (cropped).
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Allergens: Contains peanuts, soy (soy sauce and edamame), and wheat (noodles and soy sauce).
Ingredients
- 8 oz whole-wheat spaghetti or soba noodles
- 1 cup frozen shelled edamame
- 1/3 cup creamy peanut butter
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 lime, juiced
- 1 tablespoon honey or maple syrup
- 1 tablespoon grated fresh ginger
- 1 clove garlic, grated
- 1 teaspoon toasted sesame oil
- 3 to 5 tablespoons warm water
- 2 carrots, cut into thin matchsticks
- 2 cups thinly sliced red cabbage
- 1 small cucumber, cut into matchsticks
- 3 scallions, sliced
- 1/4 cup chopped roasted peanuts and cilantro, for serving
Method
- Bring a large pot of water to a boil. Cook the noodles according to the package directions, adding the edamame for the last 3 minutes.
- While the noodles cook, whisk the peanut butter, soy sauce, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil in a large bowl. Add warm water 1 tablespoon at a time until the sauce is smooth and pourable.
- Drain the noodles and edamame and rinse briefly under warm water so they do not clump.
- Add the noodles to the bowl with the sauce and toss until coated. If the sauce is tight, add another splash of water.
- Divide among bowls and top with the carrots, cabbage, cucumber, and scallions.
- Sprinkle with chopped peanuts and cilantro and serve warm or at room temperature.
Storage
Refrigerate for up to 3 days. The noodles absorb the sauce as they sit, so add a splash of water or lime juice and toss before serving cold.
Kitchen notes
Natural peanut butter works but makes a thinner sauce; stir the jar well and use less water. Sweetened peanut butter makes the sauce sweeter, so cut the honey.
Rinsing the noodles is not usual for hot pasta, but here it removes surface starch so the sauce stays silky instead of gluey.
Add shredded cooked chicken, baked tofu, or a soft-boiled egg if you want more protein.
Kitchen notes, not medical advice. These pages describe how to cook food. They do not diagnose, treat, or promise any health result. If you have an allergy or need a specific eating pattern, follow the advice of a qualified professional.