Thai Peanut Noodles with Confetti

2017-07-15
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 5m
  • Ready In : 25m
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Nutritional Info

This information is per serving.

  • Calories

    357 calorie
  • Fat

    8 grams
  • Saturated Fat

    1 grams
  • Cholesterol

    0 milligrams
  • Sodium

    237 milligrams
  • Carbohydrate

    58 grams
  • Fiber

    6.5 grams
  • Protein

    15 grams
  • Sugar

    11 grams

Ingredients

  • 1/3 cup bottled all-natural Thai peanut sauce, such as Annie Chun's
  • 1 to 2 teaspoons low-sodium soy sauce
  • 1/2 teaspoon dried hot pepper flakes
  • Juice of 1 lime
  • 8 ounces buckwheat soba noodles
  • 6 ounces frozen shelled edamame, thawed
  • 2 large red bell peppers, very thinly sliced into long strips
  • 1/4 cup fresh cilantro leaves (do not chop)
  • 1 1/2 teaspoons toasted black or white sesame seeds
  • Lime wedges, for serving

Method

Step 1

Whisk together the peanut sauce, 2 tablespoons water, the soy sauce, hot pepper flakes and lime juice in a large serving bowl. Set aside. 

Step 2

Bring a large pot of water to a boil. Stir in the noodles, edamame and bell peppers and cook according to the noodle package directions, or about 4 minutes. Drain the noodles and vegetables. Rinse under cold water to cool; drain well. Transfer to the bowl with the peanut sauce and toss to evenly combine. 

Step 3

Top with the cilantro leaves and sprinkle with sesame seeds. Serve at room temperature topped with lime wedges for squeezing.

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