Today’s recipe is one of my favorite, quick and easy dishes that I make all the time, especially during busy work weeks. It’s creamy, delicious and filling, but still pretty good for you and it won’t leave you feeling like you need to be rolled out of the room. I also love that this recipe is served cold, perfect for this time of year.
I know this recipe still requires you to turn your stove on, to cook the noodles, BUT it’s only for a few minutes, then they’re drenched in cold water. Also there’s a reason to soak the noodles in cold water, you’ll help to release a bit more starch from the noodles so when you add the sauce and let the noodles sit, they won’t turn into one whole sticky mass…I really hate when that happens! This recipe is super versatile and you can swap in other vegetables. You can also shred some chicken into the mix for a higher protein content. Anything really! Enjoy! xx, Jenny
Ingredients: 1 cup steamed and shelled edamame Directions:
Cold Soba Noodles with Shrimp and Edamame in Creamy Peanut Sauce
Serves 3 to 4
12 ounces buckwheat soba noodles
creamy peanut sauce:
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon honey or agave nectar
1 teaspoon sesame oil
12 extra-large, poached shrimp
salt and pepper to taste
sliced green onions, garnish
crushed, dry roasted peanuts, garnish
1. Fill a pot with water and bring to a boil over high heat. Add noodles and cook until cooked through, but not mushy.
2. Drain noodles and rinse until cool to the touch. Allow noodles to soak in cold water for 30 minutes. Drain.
3. Place all the peanut sauce ingredients into a large mixing bowl with 1/4 cup warm water and whisk together. Add noodles and toss together until noodles are well and evenly coated.
4. Add the edamame, lightly season with salt and pepper and toss together.
5. Refrigerate for at least 30 minutes and up to 2 days. Top noodles with shrimp, sliced green onions and crushed peanuts. Serve.
1 cup steamed and shelled edamame