It’s amazing how many delicious meals can come from a can of coconut milk, and little nut butter, and a handful of other pantry staples. Here, with a rich and creamy shortcut satay sauce, soba noodles and frozen edamame are transformed into a scrumptious vegetarian main within a matter of minutes. In other words, during extra-chaotic weeks (as in, so chaotic you haven’t made it to the grocery store lately), this speedy supper is here for you. If you want to customize the dish with other fresh ingredients, go for it! This noodle bowl is a great base for creativity. If you just happened to have a block of tofu in the fridge, go ahead and crisp it up in some oil and add layer it on top of the noodles—you won’t be sorry.
1/4 cup well shaken canned unsweetened coconut milk
3 tablespoons creamy peanut butter
2 tablespoons soy sauce
1 1/2 tablespoons bottled lime juice
1 tablespoon water
2 teaspoons light brown sugar
1 1/2 teaspoons Sriracha chili sauce, plus more for serving
1/8 teaspoon ground ginger
6 ounces uncooked soba noodles
1 1/2 cups frozen shelled edamame
2 tablespoons toasted sesame oil
1/4 cup roasted salted peanuts, roughly chopped
Black sesame seeds (optional)
How to Make It
Whisk together coconut milk, peanut butter, soy sauce, lime juice, water, brown sugar, Sriracha, and ginger in bowl until smooth. Set aside.
Cook noodles according to package directions in salted water, adding edamame during last 2 minutes of cooking time. Drain in a colander. Rinse noodle mixture under cold water; drain thoroughly, and place in a large bowl. Drizzle with oil; toss to coat. Add peanut sauce; toss to coat. Divide mixture among 4 bowls. Drizzle with Sriracha, if desired. Sprinkle with peanuts and, if desired, sesame seeds.
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