Peanut Noodle Salad with Broccolette and Edamame
 
Prep time
Cook time
Total time
 
A veggie-packed pasta salad, perfect for a warm evening or summer picnic!
Serves: 4 main dish servings, 6-8 side servings
Ingredients
  • For the Salad:
  • 8 oz spaghetti noodles
  • 10-12 stalks Earthbound Farm Broccolette, thinly sliced and bottom of stems trimmed
  • 2 cups cooked, shelled edamame
  • 2 large carrots, grated
  • ½ cup sliced green onions
  • Handful of fresh cilantro leaves, roughly chopped
  • ¼ cup chopped peanuts
  • For the Dressing:
  • ⅓ cup natural peanut butter
  • 2 Tbsp minced fresh ginger
  • ⅓ cup rice vinegar
  • 1 Tbsp soy sauce
  • 3 Tbsp sugar
  • 1 tsp Siracha or other hot sauce
  • 2 Tbsp refrigerated miso (optional)
  • 2 Tbsp water
Instructions
  1. Cook spaghetti noodles according to package directions. During the last 2 minutes of cooking, add the Broccolette pieces to the pasta water.
  2. Meanwhile, whisk all dressing ingredients together in the bottom of a large bowl.
  3. When noodles & Broccolette are cooked, drain them, then rinse in cold water to prevent sticking. Drain again thoroughly (shake colander vigorously to release excess water) then add to the dressing.
  4. Toss noodles and Broccolette with the dressing and allow to absorb for 2-3 minutes.
  5. Add remaining vegetables and cilantro and gently toss to combine.
  6. Serve at room temperature, or chilled, with peanuts on top for garnish.
Notes
For a different nutty taste, substitute tahini for the peanut butter and sesame seeds for the peanuts. And for added nutrients and crunch, add a few handfuls of chopped baby greens (like Zen Blend or Power Greens) before serving.
Recipe by Eating Made Easy at https://eating-made-easy.com/peanut-noodle-salad-broccolettes-edamame/