Peanut Noodle Salad with Edamame

Asian flavors really make this simple dish special. Want a bit more kick? Add crushed red pepper flakes to taste. You can toss shelled edamame into the mix, or serve a bowl of them, still in the pod, alongside.

Directions

Cook pasta according to package directions, but do not add salt to the cooking water.
Whisk together all dressing ingredients. Pour over pasta; toss to coat.
Garnish with sliced green onion and chopped peanuts.
Serve with edamame.

Yield:	4-6 servings

What's Needed:

14.5 ounce box multigrain pasta, freshly cooked and drained (cooked without salt in the cooking water)

Dressing:
1/4 cup soy sauce
1/4 cup rice wine vinegar
1/4 cup sesame oil
1/4 cup creamy peanut butter
1/4 cup chopped fresh cilantro
1 tablespoon fresh ginger, peeled and minced
Juice of 1 lime
Edamame, cooked according to package directions
Garnish: sliced green onions, finely chopped dry roasted peanuts

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Recipe brought
to you by Amy Tobin

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30 Minutes or Less

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Peanut Noodle Salad with Edamame

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