Ingredients
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1/2 (12 oz) bag frozen shelled edamame
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4 (3 oz) pkgs instant ramen noodles, seasoning packets discarded
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1 lime
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1/2 cup smooth peanut butter
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1/3 cup hot water
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3 tbsp low-sodium soy sauce
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1 tbsp dark brown sugar
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1 1/2 tsp minced peeled ginger
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1/2 (10 oz) bag shredded carrots
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1/2 (10 oz) bag Nature's Promise® Vegetable Slaw
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1/4 cup chopped unsalted peanuts, to garnish
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1/4 cup chopped cilantro, to garnish
Steps
1
Bring a large pot of water to a boil. Add the edamame. When water returns to a boil, add the ramen noodles. Cook noodles according to package directions, until al dente. Reserve ½ cup cooking liquid, then drain well and return noodles and edamame to pot.
2
Meanwhile, into a small bowl, grate ½ tsp zest from the lime and squeeze 1½ tbsp juice. Add the peanut butter, hot water, soy sauce, sugar, and ginger and whisk until smooth.
3
Add dressing to pot along with the shredded carrots and vegetable slaw. Toss until well coated, adding reserved cooking liquid a splash at a time if needed. Divide noodles among 4 bowls. Top with the chopped peanuts and cilantro.
Tips
Allow noodles to cool completely, then store in airtight containers in the fridge for up to 3 days for lunches during the week.
