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- 8 ounce(s) wheat (soba) noodles or muligrain thin spaghetti
- 1 cup(s) crinkle-cut carrots
- 2 cup(s) frozen shelled edemame
- 1 cup(s) snow peas, trimmed and hlaved lengthwise
- 1/2 cup(s) Thai peanut sauce
- 2 tablespoon(s) creamy peanut butter
- 2 tablespoon(s) reduced-sodium soy sauce
- chopped fresh cilantro
- coarsely chopped dry-roasted peanuts
- 1. Bring lightly salted water to a boil in a large saucepan.
- 2. Add noodles and carrots, return to boiling and cook 5 minutes.
- 3. Stir in edamame and snow peas; cook, uncovered, for 3 to 5 minutes longer or until noodles and vegetables are tender.
- 4. Drain and return to saucepan.
- 5. In a medium bowl, mix together peanut sauce, peanut butter, and soy sauce until it's smooth.
- 6. Sir the peanut sauce into pan with noodles and veggies.
- Serve family-style and let kids spoon their helping into a bowl.
This recipe is a personal recipe added by vermit and has not been tested or endorsed by MyRecipes.
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Nutty Noodles Recipe at a Glance
- COURSE: Main Dishes