Thai Peanut Noodles with Confetti
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 357
- Total Fat
- 8 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 237 milligrams
- Carbohydrates
- 58 grams
- Dietary Fiber
- 6.5 grams
- Sugar
- 11 grams
- Protein
- 15 grams
- Total: 25 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 5 min
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 soba
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 soba, 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.