YOU WILL NEED
- 2 cups vegetables of choice. We like the following options:
- Matchstick carrots
- Shredded cabbage or coleslaw mix
- Bell peppers, sliced thin
- Thinly sliced onion
- Thinly sliced mushrooms
- 3 tablespoons sesame oil
- A pot of salted boiling water to boil cook your edamame noodles
Optional : Sliced scallions for topping
Directions
Remove 2 clear bags from your pouch and set aside. One bag (peanuts, unlabeled) is used for your final sprinkle and topping. Medium bag (sauce mix, unlabeled) is used for your peanut stir fry sauce.
- In a clean medium sized bowl combine contents of your sauce mix along with 2/3 cup HOT water. Whisk your mixture until it blends together (some peanut butter powder may not dissolve all the way. That’s OK! It will dissolve when you toss it into your noodle bowl). Set aside
- Bring a large pot of salted water to a boil.
- Once water is boiling, add edamame noodles found directly inside your pouch to pot. Cook, stirring occasionally, until al dente, 8 to 10 minutes. Drain well. (TIP: Shake strainer to remove excess water.)
- Heat sesame oil in pan over medium-high heat. Add your vegetables and cook, stirring occasionally, until tender, 6-9 minutes. Turn off heat
- Add noodles, vegetables, half your peanuts to your bowl. Drizzle sauce (start with half of your sauce) on top and toss it together. Taste! Add more sauce for a bolder flavor. Spoon into bowls and sprinkle scallions and the remaining of your peanuts on top of each bowl. Serve optionally with a lime wedge on the side.
Thai Peanut Sauce: If you do not use all your sauce, simply pour it into a container with a lid and refrigerate. Use within 10 days.
