Coming up on the summer, I love having yummy, healthy variations on salad, that very rarely include lettuce. This is an asian inspired peanut noodle salad packed with vegetables and a rocking sauce that can also double as a marinade. You can double this recipe easily to take with you to a BBQ or party, and it is a definite crowd pleaser. I served it with a simple marinade and grilled chicken breast, but it would also be great with some meat skewers.
Devour this saucy peanuty goodness on a warm summer day without any guilt and make sure to enjoy!
1/2 package of Whole-Wheat or Gluten-Free Linguine (I used rice pasta)
1-1/2 cups Edamame Beans (I just used one of the smaller frozen bags)
3 tbsp Low-Sodium Soy Sauce
3 tbsp Natural Peanut Butter
2 tbsp Rice Wine Vinegar
1 tbsp Honey
1 large nub Ginger, grated
1 1/2 tsp Sesame Oil
2 cloves Garlic, minced or grated
Pinch of Red Pepper Flakes (Flavour to your hotness liking)
3-4 Scallions, chopped
1-2 Carrots, Shredded
1 pepper, finely sliced (I recommend not using green)
1/2 Cucumber, finely sliced
Cook pasta according to the package instructions, adding in the frozen edamame beans in the last 5 minutes of cooking time.
Drain and rinse thoroughly, and set aside.
Whisk together the soy sauce, peanut butter, vinegar, honey, ginger, sesame oil, garlic, and pepper flakes, until smooth and blended.
Pour over pasta and edamame, tossing to coat.
Add in vegetables, toss, and enjoy!
– Make sure you rinse your pasta thoroughly, it helps get off the extra starch off of your pasta. I made this recipe once without doing it and it was a gloopy mess.
-Feel free to add in any extra vegetables or herbs like cilantro and basil to add extra nutrition and flavour.
-Any form of gluten free pasta would work well in this, I actually find it adds more flavour!
-Although these seem like a lot of ingredients, all of the sauce ingredients will last you forever and are great pantry basics!