This week we’ve been enjoying cooler nights and warm sunny days, just the perfect fall weather. I’m also trying to use up various items from our freezer. I had a half of a package of edamame beans in the freezer and decided to make this cold Edamame Peanut Noodle Salad. It was a perfect dish to enjoy during our “Indian Summer”. The recipe makes enough for six so we had leftovers, which make for a delicious lunch the next day.
The recipe only takes about 20 minutes of preparation time and maybe 15 minutes to heat the water for the pasta and cook the pasta. I love a recipe that comes together in under 30 minutes!
Edamame Peanut Noodle Salad
6 ounces of whole wheat linguine
1 cup thawed frozen shelled edamame
3 Tbsp. soy sauce
3 Tbsp. peanut butter
3 Tbsp. rice vinegar
1 Tbsp. honey
2 tsp. peeled and grated fresh ginger
1 ½ tsp. sesame oil
1 garlic clove, minced
1/8 tsp. red pepper flakes
2 scallions, slic
1 large carrot, shredded
1 red pepper, very thinly sliced
½ English cucumber, thinly sliced
Cook the pasta according to the package directions. Add the edamame during the last five minutes of cooking time. Drain and rinse under cold water. Place in a large bowl.
Whisk the soy sauce, peanut butter, vinegar, honey, ginger, sesame oil, garlic and pepper flakes in a bowl until well blended. Mix Combine the pasta, scallions, carrot, bell pepper and cucumber in your large bowl. Add the soy sauce mixture and toss to coat. Serve at once or cover and refrigerate up to one day.
This edamame peanut noodle salad would be delicious anytime of the year but is especially good during the warm weather when you just want a quick meal and don’t want to spend much time at the stove!
Have you used edamame in your recipes before?