Here is a fun vegetarian noodle salad that has great textures and flavors.  You can eat on it for several days so I always make a lot.  It’s got plenty of protein too so it’s very filling.  Winner!

What you’ll need:

8 oz. of dried soba noodles (you’ll find these in the Asian food section)

1 cup of frozen shelled edamame (with the frozen veggies – now a days you can get them most anywhere)

1/4 cup of a good quality, natural peanut butter

2 Tablespoons of rice vinegar

1 clove of garlic, minced

1/2 teaspoon of crushed red pepper flakes, or more if you like the kick

1 to 2 Tablespoons of hot water.  Use more water if you want – it’s there to loosen up the PB.

sea salt

2 to 3 green onions, diced using the white and light green parts

1/2 of a red bell pepper, cut into thin slices, add more if you like

2 Tablespoons of almonds, toasted then chopped (I toast these in a dry pan of the stove top, medium heat, stirring often.  Keep your eye on them because they burn quickly.

 

 

What to do:

Use a large pot of water and cook the soba noodles according to the directions on the package.  When they are done, transfer to a bowl with tongues, leaving the water.  Return that water to a boil and add the edamame.  Cook until they are tender.  Pull some hot water out of the pot to add to the dressing as needed for the desired consistency.

Add the edamame to the noodles.

To make the dressing: In a small bowl, add the peanut butter, rice vinegar, garlic, and crushed red pepper flakes together.  Add the hot water and stir it well.  Add salt to taste and adjust consistency and spice as necessary.

Add the dressing to the noodles and edamame, along with the green onion, red pepper, and chopped almonds.

Toss it all together and serve at room temperature.