Peanut Sauce Noodles with Shredded Sprouts and Edamame (15 Minute Vegan Meals by Janet Gronnow)

Noodles and veggies in peanut sauce

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Fill a large pot with around 2 inches of water, enough to fully submerge the noodles, cover and bring to a boil. Right when the water boils, add the noodles, stir, and cover to bring back to a boil. Then uncover and cook the noodles according to the package directions for al dente. Drain and rinse under warm running water.

Step 2

Place the edamame in a small bowl and cover with warm water to thaw.

Step 3

Meanwhile, preheat a large skillet on medium heat. cut the sprouts in half lengthwise through the stem, then shred them by thinly slicing crosswise. Add the sprouts and toasted sesame oil to the pan, stir, and let cook for 1-2 min, stirring periodically. Drain the edamame, remove pan from heat, the add edamame to pan.

Step 4

To make the sauce, add peanut butter, garlic powder, ginger paste, agave nectar, chili garlic sauce, soy sauce, lime juice, and 1 tbsp of water to a bowl and whisk together. If the sauce seems too thick, add another tbsp of water. Finely chop the fresh cilantro and add it to the skillet, along with the noodles and sauce. Gently toss everything together and top with the sesame seeds.