Name: Speedy Peanut Noodles with Edamame
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: 1 lb 93% lean ground beef; 1 tbsp olive oil; 1 tbsp chili powder; 1 tsp ground cumin; 1 clove garlic, minced; 1 red bell pepper, diced; 3 cups cooked quinoa; 2 cups baby spinach; Salt and pepper to taste

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Speedy Peanut Noodles with Edamame

Meal Slot:

Dinner

Prep Time:

minutes

Cook Time:

minutes

Protein:

Carbs:

Fat:

Cuisine:

Asian

Allergens:

peanuts; soy; gluten

Serves:

Description

This recipe is perfect for busy weeknights when you crave a delicious and satisfying plant-based meal without much fuss. The rich peanut sauce coats tender noodles and vibrant edamame, delivering a substantial amount of protein and complex carbohydrates to keep you feeling full and energized.

Ingredients

4 oz whole wheat spaghetti or rice noodles
1 cup shelled edamame, frozen or fresh
2 tbsp peanut butter
1 tbsp soy sauce (or tamari for gluten-free)
1 tbsp rice vinegar
1 tbsp maple syrup
1 tsp grated fresh ginger
1 clove garlic, minced
2 tbsp water (for thinning sauce)
Optional: a sprinkle of sesame seeds and chopped green onions for garnish

Directions

Cook spaghetti or rice noodles according to package directions. Add the shelled edamame to the boiling water during the last 3 minutes of cooking. Drain well and set aside.
While noodles cook, prepare the sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, and water until smooth. Add more water if needed to reach desired consistency.
Combine the drained noodles and edamame with the peanut sauce in a large bowl. Toss until everything is evenly coated.
Serve warm, garnished with sesame seeds and green onions if desired.