Quick · 5–15 min

Cold Peanut Noodle Salad

Name: Cold Peanut Noodle Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 ¼ cups Edamame; 4 oz rice noodles; 2 cups coleslaw mix; ½ cucumber, cut in matchsticks; 1 carrot, shredded; ¼ cup cilantro; 2 ½ tbsp peanut butter; 1 tbsp soy sauce, plus 1 tsp; 1 lime, juiced; 2 tsp maple syrup; 1 tsp sriracha; 1 tsp fresh ginger, grated; 2 tbsp water, warm

Rice noodles, crunchy slaw and bright green edamame, all coated in a peanut sauce with enough lime and chili to wake you up. It's supposed to be eaten cold, which makes it the perfect packed lunch. Double the sauce, you'll want it on everything.

Hands-on: 10 min
Hands-off: 5 min
Total: 15 min
Dishes: 2

23gprotein522cal76gcarbs16gfatper serving · $2.50

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Method

1
Soak the noodles in just-boiled water until tender, then rinse under cold water and drain well.
2
While the noodles soak, cut the cucumber into matchsticks and shred the carrot.
3
Whisk the peanut butter, soy sauce, lime, maple, sriracha, ginger and warm water until smooth and pourable.
4
Thaw the edamame under warm water if frozen, then pat dry.
5
Toss the noodles with the slaw, cucumber, carrot, the edamame and the sauce. Top with cilantro.

Storage

Keeps 3 days in the fridge. Loosen with a splash of water or lime before eating.

Good to know

Gluten-free? Use tamari or coconut aminos in place of the soy sauce.

Nutrition

per serving

Calories: 522
Protein: 23g
Carbs: 76g
Fat: 16g
Fiber: 11g
Sodium: 830mg

Contains soyContains glutenContains peanut

Calculated from ingredient reference data. Brand labels vary.

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Cold Peanut Noodle Salad

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Nutrition

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