Peanutty Edamame and Noodle Salad
Shirataki noodles (gluten-free, yam-based noodles) keep this seriously flavorful stir-fry under 500 calories a serving.
This recipe serves 4
Equipment: large saucepan, sieve, large mixing bowl, grater, chopping board, chefs knife, whisk
Total Time: 20 minutes
INGREDIENTS:
- 3 bags (8 oz. each) shirataki noodles, rinsed and drained
- 3 c. frozen shelled edamame
- 2 c. frozen corn
- 1/2 c. peanut butter
- 1/2 c. rice vinegar
- 1 tbsp. Sriracha hot sauce, plus more for serving
- 2 tbsp. water
- 1/2 tsp. salt
- 3 c. shredded carrots
- 1 pt. grape tomatoes, halved
- 1 medium Granny Smith apple, quartered and thinly sliced
- 1/2 c. fresh coriander, chopped
METHOD:
Heat large sauce pan 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 or julienned carrots, tomatoes, apple, cilantro and noodle mixture. Toss until all well coated.
Serve with Sriracha chilli sauce