Peanutty Edamame And Noodle Bowl
- 20m Prep Time
- 2m 0sCook Time
- 22m Ready In
A quick and easy noodle bowl with edamame, corn, carrots, and a spicy peanut dressing. Ready in 20 minutes.
Ingredients
- 3 shirataki noodles rinsed and drained
- 3 cup frozen shelled edamame
- 2 cup frozen corn
- 1/2 cup peanut butter
- 1/2 cup rice vinegar
- 2 tbsp water
- 1 tbsp sriracha hot sauce
- 1/2 tsp salt
- 3 cup grated carrots
- 1 pint grape tomatoes halved
- 1 medium Granny Smith apple cored and thinly sliced
- 1/2 cup fresh cilantro chopped
Nutrition (per serving, estimated)
Estimated based off 7 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 94.8 mg
- Iron: 2.86 mg
- Magnesium: 118 mg
- Phosphorus: 294 mg
- Potassium: 1001 mg
- Zinc: 2.35 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 cup frozen shelled edamame
- 2 cup frozen corn
- 1/2 cup peanut butter
- 1/2 cup rice vinegar
- 2 tbsp water
- 1 tbsp sriracha hot sauce
- 1/2 tsp salt
- 3 cup grated carrots
Prepare
- 3 shirataki noodles, rinsed and drained
- Halve 1 pint grape tomatoes
- 1 medium Granny Smith apple, cored and thinly sliced
- Chop 1/2 cup fresh cilantro
Let's Cook
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Step 1.
Fill a large saucepot with water and bring to a boil over high heat. Add the rinsed and drained shirataki noodles, frozen shelled edamame, and frozen corn. Boil for 2 minutes, then drain in a colander. Rinse with cold water and drain again.
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Step 2.
While the noodles and vegetables are boiling, in a large bowl, whisk together the peanut butter, rice vinegar, water, sriracha hot sauce, and salt until smooth and well combined.
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Step 3.
Add the grated carrots, halved grape tomatoes, thinly sliced Granny Smith apple, chopped fresh cilantro, and the drained noodle mixture to the bowl with the peanut dressing. Toss everything together until all ingredients are evenly coated with the dressing.
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Step 4.
Serve the noodle bowl immediately, with additional sriracha hot sauce on the side for those who want extra heat.