Thai Peanut Noodles with Confetti

The bell peppers act kind of like part of the noodles while keeping calorie in check and boosting both serving size and nutritional benefit[. If desired, serve with naturally-brewed soy sauce on the side.]

Total Time:
25 min
Prep:
10 min
Inactive:
10 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

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

  • 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.

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


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    Lightened Chicken and Eggplant Parmesan

    This recipe is featured in:

    Healthy International Recipes