Spicy Peanut Noodles with Edamame
Spicy Peanut Noodles with Edamame
Ingredients
For the Noodles and Edamame
- 12 ounces linguine
- 1 1/2 cups shelled edamame, frozen
For the Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 1 teaspoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 1/2 teaspoons chili garlic sauce, adjust to taste
- 1/4 cup water, or vegetable broth
For Garnish
- 1/4 cup green onions, sliced
- 1 tablespoon toasted sesame seeds
- 2 tablespoons roasted peanuts, crushed
- 1 lime, cut into wedges
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the linguine and cook according to package directions until al dente. During the last 2 minutes of cooking, add the frozen shelled edamame to the pot with the noodles.
⏱️ 10 min•🌡️ 212
- 2
While the noodles are cooking, prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, toasted sesame oil, maple syrup, grated fresh ginger, minced garlic, and chili garlic sauce. Gradually whisk in the water (or vegetable broth) until the sauce is smooth and creamy. If the sauce is too thick, add a little more water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 8 min
- 3
Once the noodles and edamame are cooked, drain them well in a colander. Transfer the hot noodles and edamame to a large mixing bowl.
⏱️ 2 min
- 4
Pour the prepared peanut sauce over the noodles and edamame. Toss thoroughly until the noodles and edamame are evenly coated with the sauce.
⏱️ 3 min
- 5
Divide the spicy peanut noodles among serving bowls. Garnish generously with sliced green onions, toasted sesame seeds, crushed roasted peanuts, and a lime wedge for squeezing.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Peanut Noodles with Edamame
Ingredients
For the Noodles and Edamame
- 12 ounces linguine
- 1 1/2 cups shelled edamame, frozen
For the Spicy Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon maple syrup
- 1 teaspoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 1/2 teaspoons chili garlic sauce, adjust to taste
- 1/4 cup water, or vegetable broth
For Garnish
- 1/4 cup green onions, sliced
- 1 tablespoon toasted sesame seeds
- 2 tablespoons roasted peanuts, crushed
- 1 lime, cut into wedges
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the linguine and cook according to package directions until al dente. During the last 2 minutes of cooking, add the frozen shelled edamame to the pot with the noodles.
⏱️ 10 min•🌡️ 212 - 2
While the noodles are cooking, prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, toasted sesame oil, maple syrup, grated fresh ginger, minced garlic, and chili garlic sauce. Gradually whisk in the water (or vegetable broth) until the sauce is smooth and creamy. If the sauce is too thick, add a little more water, 1 tablespoon at a time, until it reaches your desired consistency.
⏱️ 8 min - 3
Once the noodles and edamame are cooked, drain them well in a colander. Transfer the hot noodles and edamame to a large mixing bowl.
⏱️ 2 min - 4
Pour the prepared peanut sauce over the noodles and edamame. Toss thoroughly until the noodles and edamame are evenly coated with the sauce.
⏱️ 3 min - 5
Divide the spicy peanut noodles among serving bowls. Garnish generously with sliced green onions, toasted sesame seeds, crushed roasted peanuts, and a lime wedge for squeezing.
⏱️ 2 min