Ingredients
Peanut sauce
- 6 tbsp (90ml) natural smooth peanut butter
- 1 tsp (5ml) sesame oil
- 1 tsp (5ml) sriracha
- 1 tbsp (15ml) brown sugar
- 1 garlic clove grated
- 1 tbsp (15ml) ginger grated
- 1 lime juiced
- 1 tbsp (15ml) soy sauce or tamari reduced-sodium
- 3 Tbsp (45ml) hot water
Noodle salad
- 250g package of brown rice noodles or buckwheat noodles
- 1 bag (397g) coleslaw
- ½ cup (125ml) edamame frozen
- 2 Tbsp (30ml) chopped peanuts
- 2 green onion stalks and/or mint chopped
Instructions
- Make the peanut sauce: combine peanut butter, sesame oil, siracha, brown sugar, garlic, ginger, lime juice, soy sauce, and hot water in a bowl and mix until smooth. Set aside.
- Bring a pot of water to a boil and cook noodles according to package directions. Drain in a colander and rinse it briefly with cold water to cool it off. Let the noodles drain well. Once cooled, add the peanut sauce to the noodles and use your fingers or tongs to coat well.
- In a medium skillet, cook edamame on medium heat for 5-7 minutes. Add the coleslaw for 1 more minute. Remove from heat and set aside to cool slightly. Top the peanut noodles with the edamame, coleslaw, peanuts, green onions and/or mint.
Nutrition Facts
Easy Cold Veggie Peanut Noodle Salad
Per
159 g
Calories
365
% Daily Value*
Fat
17
g
26
%
Saturated Fat
2.5
g
16
%
Carbohydrates
45
g
15
%
Sugars
11
g
12
%
Protein
8
g
16
%
Sodium
331
mg
14
%
Potassium
300
mg
9
%
Vitamin C
30
mg
36
%
Calcium
40
mg
4
%
Iron
3
mg
17
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe by Dietitian and Food Stylist, Elis Halenko
