Peanut Edamame and Noodle Salad

• Jerry Sargeant
• April 23, 2020

An awesome fresh noodle salad dish that is light and super tasty. Will keep in the fridge for a few days too!

This recipe makes 4 servings

Equipment: large saucepan, chopping board, chefs knife, grater, large mixing bowl

Total Time: 20 minutes

 

INGREDIENTS:

• 3 bags (200g each) shirataki noodles, rinsed and drained
• 250g frozen shelled edamame
• 200g frozen corn
• 100g. peanut butter
• 50ml. rice vinegar
• 1 tbsp. Sriracha hot sauce, plus more for serving
• 2 tbsp. water
• 1/2 tsp. salt
• 3 medium shredded carrots
• 1 punnet of cherry tomatoes, halved
• 1 medium Granny Smith apple, quartered and thinly sliced
• 30g fresh coriander, chopped

 

 

METHOD:

Heat large saucepan of water to boiling on high. Add shirataki noodles, edamame and corn; boil 2 minutes.

Rinse and drain well.

In large bowl, whisk peanut butter, rice vinegar, Sriracha hot sauce, water and salt. Add shredded carrots, tomatoes, apple, cilantro and noodle mixture. Toss until well coated.

Serve with Sriracha.