Peanut Noodles

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

Kosher salt, for pasta water

1 lb. dry linguine

2/3 c. creamy peanut butter

1/3 c. soy sauce

2 Tbsp. honey

2 Tbsp. rice vinegar

2 Tbsp. fresh lime juice

3 garlic cloves, minced

2 tsp. hot sauce

2 tsp. sesame oil

2 c. vegetable slaw mix

1 c. shelled frozen edamame, thawed

4 green onions, thinly sliced, plus more to serve

Chopped roasted peanuts, to serve

Directions

1. Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions. Drain, reserving 1 cup of pasta water.

2. In a large bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, lime juice, garlic, hot sauce, sesame oil, and ¼ cup pasta water. Add the noodles, tossing to combine. Add more pasta water, 2 tablespoons at a time, until a smooth sauce forms. Toss in the slaw mix, edamame, and green onion.

3. Serve warm or chilled, topped with more green onion and chopped roasted peanuts.

Notes

Rachel: I used rice noodle linguine instead, which turned out fine. I thought the green onions were a bit overpowering, and I added an extra tsp hot sauce to make it more interesting. But otherwise an easy meal that changes up the flavors for a weeknight.

Nutrition

• Calories: 817
• Total Fat: 28 g
• Saturated Fat: 5 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 1269 mg
• Total Carbohydrate: 105 g
• Dietary Fiber: 10 g
• Total Sugars: 17 g
• Protein: 31 g