Creamy Peanut Coconut Noodles

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

½ cup all-natural peanut butter

½ cup coconut milk

3 tablespoons soy sauce

2 tablespoons finely minced fresh ginger

1 tablespoon honey (sub maple syrup for vegan)

1 tablespoon fresh squeezed lime juice (from ½ lime)

1 teaspoon Sriracha

2 cloves garlic (finely minced)

1 lb. soba noodles

1 cup frozen edamame

2 tablespoons coconut oil

½ medium onion (thinly sliced)

1 pint cherry tomatoes

2 bell peppers (any color, thinly sliced)

2 carrots (cut into matchsticks)

1 cup snap peas (chopped in half)

2 small handfuls of bean sprouts

Cilantro, sesame seeds, and lime wedges, to serve

Directions

cook the noodles

Place a large pot of water on high heat. Once it comes to a boil, cook the noodles according to package directions. Add the edamame during the last minute of cooking then drain the noodles and edamame at the same time. Rinse the noodles and edamame under hot running water then place them back in the pot.

make the sauce

While the water is heating, prepare the rest of the meal. Combine all the ingredients for the sauce along with 1 cup of water in a medium-sized bowl and stir together.

saute the vegetables

Add the coconut oil to a large skillet over medium-high heat, sauté onion until translucent, about 3 minutes. Add the cherry tomatoes, bell peppers, and carrot and cook for 2-3 minutes, or until they just barely start to soften. Add the snap peas and bean sprouts and cook for 1 minute.

combine and serve

Add the sauce to the veggies and stir through. Pour the veggies over the noodles and, using tongs, toss the two together. Serve immediately with a little cilantro and sesame seeds on top and lime wedges on the side.

Nutrition

• Serving Size: 1 serving = ⅙ of the rec
• Calories: 543 kcal
• Total Fat: 19 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Sodium: 1249 mg
• Total Carbohydrate: 79 g
• Dietary Fiber: 6 g
• Total Sugars: 12 g
• Protein: 23 g