A creamy ginger peanut sauce tossed with gluten-free udon noodles and edamame topped with scallions, chopped peanuts and sriracha.
2-3 servings
Ingredients:
1 (8 ounce) package Lotus Foods Organic Brown Udon Rice Noodles *(see note below)
1 cups frozen edamame, thawed
Peanut Sauce:
3 tablespoons peanut butter
2 tablespoons fresh lime juice
2 tablespoons reduced-sodium tamari
1 tablespoon pure maple syrup
1 tablespoon toasted sesame oil
1 tablespoon sriracha (more if you like it spicy)
2 teaspoons fresh ginger, minced
1 small garlic clove, minced
2 tablespoons warm water, or more to a pourable consistency
Garnish options:
Chopped roasted peanuts
Green onions, thinly sliced
Crushed red pepper or Sriracha
Method:
Cook the noodles: Prepare noodles according to package instructions (see note below). Add the edamame to the boiling pot of noodles during the last 2 minutes of cooking.
Make the peanut sauce: In a large bowl, add all the ingredients and whisk everything together until smooth and creamy. If the sauce is too thick, add a tablespoon of water at a time until you reach a pourable consistency.
Combine: Add the noodles and edamame to the sauce and gently toss to coat.
Garnish: Top with peanuts, green onions and chili flakes or sriracha. Enjoy!
Note: Here are a few tips when using Lotus Foods Organic Brown Udon Rice Noodles.
Don't skimp on the water! Make sure to use 5 quarts (20 cups) of water in a large (non-coated) pot.
Be prepared to cook them 3-5 more minutes then the package recommends.
After the noodles are in the boiling water for 1 minute, separate the noodles by using 2 long forks every few minutes to avoid clumping.
Rinse the noodles with cold water and drain well. Transfer immediately to the peanut sauce sauce.