Soba Noodles with Edamame and Vegetables in Peanut Sauce

5
Total Time
28 min
Prep
18 min
Cook
10 min
Serves
4
Difficulty
Easy
Soba noodles cook up quickly with frozen edamame and bagged stir-fry veggies. A rich, creamy peanut sauce brings it all together.

Ingredients

canned chicken broth

½ cup(s), or vegetable broth

smooth reduced fat peanut butter

2 Tbsp, creamy

dark brown sugar

1 Tbsp

low sodium soy sauce

1 Tbsp

fresh lime juice

1 Tbsp

table salt

½ tsp, for cooking pasta

frozen stir-fry vegetables

1 pound(s), Asian variety

edamame (shelled)

1½ cup(s), frozen

uncooked soba noodles

4 oz

sesame oil

1 tsp

ginger root

1 tsp, fresh, minced

minced garlic

1 tsp

uncooked scallion(s)

2 medium, thinly sliced

mint leaves

¼ cup(s), fresh, minced

Instructions

  1. In a medium-size bowl, whisk together broth, peanut butter, sugar, soy sauce and lime juice; set aside.
  2. Bring a large pot of salted water to a boil. Add vegetables, edamame and noodles to boiling water; cook until noodles are tender, about 5 minutes. Drain well; return to hot pan.
  3. While noodles and vegetables cook, heat oil in a small sauce pan over medium heat. Add ginger and garlic; cook, stirring frequently, until fragrant, about 1 minute. Whisk in peanut butter mixture; bring to a boil and cook until flavors combine and sauce thickens slightly, about 2 to 3 minutes. Spoon sauce over noodles and toss to coat; garnish with scallions and mint. Yields about 1 1/2 cups per serving.

Notes

Finish with fresh lime juice, if desired.The peanut sauce can be made in advance and reheated before pouring over the noodle-vegetable mixture. Double the sauce recipe and serve with grilled chicken or shrimp skewers another time.

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