Rate this recipe!
| Servings |
people
|
Ingredients
- 8 oz rice noodles
- 2 baby bok choy , sliced lengthwise
- 2 baby carrots , thinly sliced
- ½ cup edamame beans , shelled
- 1/4 cup water
- 3 tbsp peanut butter
- 1 tbsp soy sauce , or tamari if gluten free
- 3 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp sesame oil
- 1 tsp ginger , grated
- 1 clove garlic , finely chopped
- pinch chili flakes
- ½ English cucumber , diced
- 2 green onions , chopped
- 2 tbsp cilantro , chopped
- 1 tsp sesame seeds
Ingredients
|
Rate this recipe!
|
Instructions
- In a medium pot, bring salted water to boil over medium heat. Turn off the heat.
- Add the noodles, bok choy, sliced carrots, and edamame beans. Let sit in the hot water until the noodles are al-dente. Drain, and set aside.
- In a small bowl, whisk together the water, peanut butter, soy sauce, rice vinegar, maple, sesame oil, ginger, garlic, and chili flakes.
- Toss the noodles and cooked vegetables with the sauce.
- Add cucumber, green onion, cilantro, and garnish with sesame seeds.