Glass Noodle Salad with Peanut Sauce
1 3 3/4 - ounce package bean threads (cellophane noodles)
2 cups frozen sweet soybeans (edamame), thawed
2 cups broccoli florets, cut up or sliced
3/4 cup chopped red sweet pepper (1 medium)
1/4 cup finely chopped shallots
2 tablespoons peanut butter
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons honey
1 1/2 teaspoons grated fresh ginger
1/8-1/4 teaspoon crushed red pepper
1/4 cup lightly salted peanuts, chopped
Lime wedges (optional)
In a large glass bowl combine bean threads and thawed edamame; pour enough boiling water over to cover completely.
Cover and let stand 15 to 20 minutes or until edamame is tender. Drain well; rinse with cold water and drain again. Snip noodles five or six times. Return noodles and edamame to the bowl. Add broccoli, sweet pepper, and shallot to the noodles; toss together.
For dressing, place peanut butter in a small, microwave-safe bowl. Microwave on 100% power (high) about 40 seconds or until melted. Whisk in soy sauce, vinegar, honey, ginger, and crushed red pepper. Pour dressing over noodle mixture; toss to combine.
Divide among four serving plates or bowls. Sprinkle with peanuts. If desired, squeeze lime wedges over all.