Peanut Edamame Noodle Salad

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Peanut Edamame Noodle Salad

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  • Show Name

So Much Picnic Food

  • Show Name

So Much Picnic Food

  • Show Date
July 24, 2021
  • Show Date
July 24, 2021
  • Cook

Brenda Davis

  • Cook

Brenda Davis

Description

Makes 8 cups (2 L) 

Pasta salads are perfect for picnics and potlucks as they stand up well. The Napa cabbage can be replaced with Asian greens, thinly sliced kale, or spinach, and the green onions with sweet or red onions. Vary the colors of peppers, and add in other veggies such as grated daikon, shredded red cabbage, or cucumber strips. Replace edamame with baked or smoked tofu. If you like spicy foods, increase the hot sauce.

  • Ingredients

I) Peanut Dressing

  • Makes 1-1/3 cups (335 ml)

  • 1/3 cup (85 ml) water

  • ½ cup (125 ml) peanut butter

  • ¼ cup (60 ml) lime juice 

  • 2 tablespoons (30 ml) rice vinegar 

  • 1½ tablespoons (22 ml) tamari or Bragg Liquid Aminos  

  • 1 tablespoon (15 ml) ginger, grated

  • 2 cloves garlic, minced

  • 1 teaspoon (5 ml) toasted sesame oil  

  • 1 teaspoon (5 ml) chili sauce, hot sauce, or sriracha, or 1/16 tsp (½ ml) cayenne

 

II) Salad

  • ✓ 5-ounce (180 g) dry edamame noodles, soba (buckwheat) noodles, or other noodles
  • ✓ 1½ cups (375 ml) frozen, shelled edamame, peas, or green chickpeas
  • ✓ 2 cups (500) finely sliced Napa cabbage (or other greens), packed
  • ✓ 2 carrots, shredded or grated
  • ✓ 1 red pepper, thinly sliced
  • ✓ ½ cup (125 ml) chopped cilantro, parsley, or basil (or a combination of herbs)
  • ✓ 2 green onions, thinly sliced
  • ✓ 1/4 cup (60 ml) roasted peanuts (coarsely chopped, if desired)
  • Instructions
  1. Place the water, then peanut butter lime juice, vinegar, tamari, ginger, garlic, sesame oil, and chili sauce in a bowl or jar and whisk until smooth.
  2. Prepare the noodles and edamame according to package directions. Strain the noodles and rinse with cold water. Drain the edamame and rinse with cold water.
  3. Place the noodles and edamame in a large bowl. Add the Napa cabbage, carrots, red pepper, cilantro, and green onions. Pour the dressing on top and gently toss to combine the ingredients. Sprinkle peanuts on top just before serving.
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