Peanutty Edamame And Noodle Bowl
20m prep 2m 0s cook 22m ready
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
- 710 ml frozen shelled edamame
- 473 ml frozen corn
- 118 ml peanut butter
- 118 ml rice vinegar
- 29.6 ml water
- 14.8 ml sriracha hot sauce
- 2.46 ml salt
- 710 ml grated carrots
- 473 ml grape tomatoes halved
- 1 medium Granny Smith apple cored and thinly sliced
- 118 ml 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.
- 710 ml frozen shelled edamame
- 473 ml frozen corn
- 118 ml peanut butter
- 118 ml rice vinegar
- 29.6 ml water
- 14.8 ml sriracha hot sauce
- 2.46 ml salt
- 710 ml grated carrots
Prepare
- 3 shirataki noodles, rinsed and drained
- Halve 473 ml grape tomatoes
- 1 medium Granny Smith apple, cored and thinly sliced
- Chop 118 ml 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.
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