Cold Noodles with Peanut Sauce and Vegetables

A cool, refreshing salad with cold noodles, a light peanut sauce and crunchy vegetables.

8 oz of thin pasta – I used thin spaghetti – cooked as per box instructions.
½ cucumber – peeled, seeded and thinly sliced
1 carrot – peeled and thinly sliced
1 small red pepper – seeded and thinly sliced
¾ cup of shelled edamame beans – I used fresh ones from Trader Joe’s
3 thin scallions – green part only – sliced thinly
2 tbs peanut butter – chunky or smooth is okay
2 tbs dark sesame oil
1 tbs light soy sauce
1 tbs rice wine vinegar
1 tsp honey
⅛ tsp red pepper flakes
1 tbs water
¼ cup peanuts – dry roasted or blistered peanuts

View the full recipe at Green Valley Kitchen →