Peanut Noodles with Edamame
From: Ian Seddon's Cookbook
🥘 Ingredients
- scallions 4
- shelled edamame 8 oz
- Kosher
- large red bell pepper 1
- garlic cloves 4
- roasted peanuts or cashews 0.25-0.5 cup
- fresh udon noodles OR dried udon noodles 8 oz
- neutral-flavored oil 1 tbsp
- soy sauce or tamari 2 ½ tbsp
- rice vinegar 1 ½ tbsp
- organic brown sugar or organic cane sugar 2 ½ tsp
- Scant ground white pepper ½ tsp
- hot water 3-4 tbsp
- creamy peanut butter 0.45 cup
- For
For more protein, use up to 12 oz shelled edamame. Use the following amounts of noodles depending on the type of noodles you bought: Fresh udon noodles or shelf-stable “fresh” udon noodles: Use 20 oz. Frozen udon noodles: Use 30 oz. Fresh noodles that are thinner, such as ramen or Chinese fresh noodles: Use 12-14 oz. Dried udon or other dried noodles: Use 8 oz. If your peanut butter has salt, start with just 2 tbsp of soy sauce. If your peanut butter has sugar, start with just 2 tsp of sugar. For more details, check out my blog post and Youtube video. Storage: Store leftover Peanut Noodles in an airtight container in the fridge for 4 to 5 days. Serve leftovers cold, but add a dash of vinegar or soy sauce as desired to freshen up the flavors. Top with chili crisp right before serving. Nutrition boost: For more veggies, add on chopped snap/snow peas or shredded carrots. For more protein, use whole wheat or protein noodles, use more edamame (see Note 1), or mix in cubed pre-baked tofu (either store-bought, or homemade baked tofu).
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1Gather: scallions , shelled edamame , Kosher salt, large red bell pepper , garlic cloves , roasted peanuts or cashews , fresh udon noodles OR dried udon noodles , neutral-flavored oil , soy sauce or tamari , rice vinegar , organic brown sugar or organic cane sugar , Scant ground white pepper , hot water , creamy peanut butter , For serving: Chinese chili crisp.
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2Bring a large pot of water to a boil for the noodles.
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3While the water comes to a bowl, prep the other ingredients. Scallions: Trim the roots and any bruised tops. Slice the scallions thinly on a bias. Add to a bowl of cold water and soak for timer minutes or until done prepping. Drain and pat dry. Edamame: Defrost in boiling water, or cook according to the package instructions. Drain, then season with a pinch of salt. Bell pepper: Remove the stem and seeds, then thinly slice. If a pepper is very large, cut in half crosswise first so the slices aren’t too long. Garlic: Grate the garlic, finely mince, or use a garlic press. Add to a small bowl. Peanuts: Roughly chop.
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4Cook the noodles according to the package instructions. Drain the noodles, then rinse under cold water to bring to room temperature. Transfer to a large bowl.
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5Heat the oil in your smallest saucepan over medium heat for about 3 minutes , or until very hot. Pour the hot oil over the garlic and allow to sizzle. Rest for 1 minute, then stir in the soy sauce, rice vinegar, sugar, and white pepper.
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6Make the peanut sauce. If using fresh udon, measure out 3-4 tbsp of hot water. If using dried udon, measure out 6 tbsp of hot water. In a medium bowl, whisk together the peanut butter and hot water until it’s loosened. Add in the soy sauce-garlic mixture and whisk until smooth. NOTE: The sauce will be quite thin at this point, but it will thicken as it coats the noodles.
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7Pour the peanut sauce on the noodles, tossing to coat the noodles well with tongs. If it feels too thick or tacky, add 1-2 tbsp more hot water. Stir in the drained scallions, chopped peanuts, seasoned edamame, and sliced bell pepper. Taste, adding a splash of soy sauce or rice vinegar, if desired.
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8Divide between bowls, then top with a bit of chili crisp.