Glass noodle salad with peanut sauce
Delight in the enticing flavors of glass noodle salad with rich and creamy peanut sauce. Savor the perfect blend of textures and tastes in every bite.
Ingredients:
- 1 (110g) package bean threads (cellophane noodles)
- 2 cups frozen sweet soybeans (edamame), thawed
- 2 cups broccoli florets, cut up or sliced
- ¾ cup chopped red sweet pepper (1 medium)
- ¼ cup finely chopped shallots
- 2 tablespoons peanut butter
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons honey
- 1 ½ teaspoons grated fresh ginger
- ⅛ teaspoon crushed red pepper
- ¼ cup lightly salted peanuts, chopped
- 1 Lime wedges
Instructions:
- Combine bean threads and thawed edamame in a large glass bowl. Pour enough boiling water over them to cover completely. Cover the bowl and let it stand for 15 to 20 minutes until the edamame becomes tender. After that, drain well, rinse with cold water, and drain again. Cut the noodles with scissors five or six times. Put the noodles and edamame back into the bowl, then add broccoli, sweet pepper, and shallot. Mix everything together.
- To make the dressing, place peanut butter in a small microwave-safe bowl. Microwave it on high power for about 40 seconds until melted. Whisk in soy sauce, vinegar, honey, ginger, and crushed red pepper. Pour the dressing over the noodle mixture and toss to blend everything together.
- Divide the mixture among four serving plates or bowls. Sprinkle some peanuts on top. For extra flavor, you can also squeeze lime wedges over the dish.
Summary:
- Calories: 1192 kcal
- Fat: 47 g
- Protein: 50 g
- Carbs: 159 g
- Potassium: 2472 mg
- Magnesium: 336 mg