Ingredients
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1/2 (16 oz) bag frozen broccoli florets
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1/2 (16 oz) bag frozen shelled edamame
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4 (3 oz) packets ramen, seasoning discarded
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3 tbsp smooth peanut butter
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2 tbsp rice vinegar
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1 lime
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2 tbsp reduced-sodium soy sauce
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2 tbsp toasted sesame oil
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3 green onions, thinly sliced
Steps
1
Heat a large pot of water to a boil on high. Add the broccoli and edamame. When water returns to a boil, add the ramen noodles. Cook 4 min., until al dente. Drain and rinse with cold water until cool. Drain very well.
2
Meanwhile, in a large bowl, whisk the peanut butter and vinegar until smooth. Squeeze in 2 tbsp juice from the lime. Whisk in the soy sauce and sesame oil. Season with salt and pepper to taste.
3
To dressing, add drained noodles, vegetable mixture and green onions. Toss until well coated.
