Wednesday, January 20, 2010

Nutty Noodles

I love Asian food, particularly Asian food with noodles...and peanut butter...and edamame. This one's delish! I could eat it every day. Makes a great lunch for a few days.

Nutty Noodles

8 oz. wheat (soba) noodles or multigrain thin spaghetti (I used spaghetti)
1 cup crinkle cut carrots
2 cups frozen shelled edamame
1 cup snow peas, trimmed and halved lengthwise
1/2 cup Thai peanut sauce (I combined peanut butter, Tahini, rice vinegar, and sweet red chile sauce until I liked the way it tasted)
2 T creamy peanut butter
2 T reduced-sodium soy sauce
Chopped fresh cilantro
Coarsely chopped cry roasted peanuts

Bring lightly salted water to a boil in a large saucepan. Add noodles and carrots, return to boiling and cook 5 minutes. Stir in edamame and snow peas; cook, uncovered for 3-5 minutes longer or until noodles and vegetables are tender. Drain and return to saucepan.
In a medium bowl, mix together peanut sauce, peanut butter, and soy sauce until it's smooth. Stir the peanut sauce into pan with the noodles and veggies. Sprinkle on the cilantro and peanuts.

(Serves 4)
(Parents Magazine, July 2008)

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