Glass Noodle Salad with Peanut Sauce

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Glass Noodle Salad with Peanut Sauce

Glass Noodle Salad with Peanut Sauce

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.

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