Dinner · Lunch
Peanut Noodles with Edamame
Spaghetti tossed in a creamy peanut sauce with edamame, carrots, cucumber, green onions and cilantro. Eat warm or cold.
⏱ 27 min (15 min prep, 12 min cooking)
🍽 Serves 4 · about 1 1/2 cups
quicklunchboxkid friendlyleftovers
vegetariandairy free
ContainsPeanuts, Wheat, Soybeans, Sesame. Check the labels on what you buy; brands differ.
Ingredients
Noodles
- 12 oz Spaghetti
- 1 tbsp Table salt, for the pasta water
- 1½ cup Frozen shelled edamame
Sauce
- ½ cup Peanut butter, creamy
- 3 tbsp Low-sodium soy sauce
- 2 tbsp Rice vinegar
- 1 tbsp Honey
- 1 tbsp Toasted sesame oil
- 1 tbsp Fresh ginger, grated
- 1 clove Garlic, grated
- ⅓ cup Water, warm
Vegetables
- 2 Carrots, shredded
- 1 Cucumber, cut in thin sticks
- 4 Green onions, sliced
- ½ cup Fresh cilantro, chopped
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large pot, colander, medium bowl, whisk.
- Cook the spaghetti in a large pot of boiling salted water by the package directions. Add the edamame for the last 3 minutes. Drain and rinse with cool water.
- Whisk the peanut butter, soy sauce, vinegar, honey, sesame oil, ginger, garlic and warm water until smooth.
- Toss the noodles and edamame with the sauce, carrots, cucumber, green onions and cilantro.
Make aheadKeeps 3 days in the fridge. Loosen with a splash of warm water before serving.
↺ LeftoversPack cold for lunch; it tastes like takeout.
🧒 With kidsServe the vegetables on the side for picky eaters.
Gluten-free swapUse rice noodles or gluten-free spaghetti and tamari.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.