Thursday, September 25, 2014

Thai Peanut Empowered Noodle Bowl

1 large clove garlic
1 tablespoons toasted sesame oil
3 tablespoons crunchy peanut butter
2 teaspoons grated fresh ginger
fresh lime juice from 1/2 lime
3 tablespoons soy sauce
1 teaspoons agave nectar

4 ounces whole wheat linguine
16 oz frozen shelled edamame, thawed
1 red bell pepper, diced
1/2 cucumber, diced
1 carrot, julienned
1/2 white onion, chopped
Sesame seeds, for serving

Make the Thai Peanut Sauce: In mixing bowl (or a food processor), combine the garlic, sesame oil, peanut butter, ginger, lime juice, soy sauce, agave nectar, and 2 to 3 tablespoons water. Process until combined.

Make the Salad: Cook the noodles according to the instructions on the package. Be sure not to overcook them—they should only take 5 to 9 minutes, depending on the brand. Drain the noodles and rinse them under cold water. Transfer the noodles to a large bowl. Add the edamame, bell pepper, cucumber, carrot, onions, to the bowl with the noodles and toss until well combined. Pour the sauce over the salad and toss to coat. Garnish each serving with a sprinkle of sesame seeds.

Adapted From

2 large servings
764 calories  |  29g fat  |  91g carbs  |  46g protein