Peanutty Edamame and Noodle Salad

Yields:
4
Total Time:
20 mins
Shirataki noodles (gluten-free, yam-based noodles) keep this seriously flavorful stir-fry under 500 calories a serving.
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Ingredients
- 3
bags (8 oz. each) shirataki noodles, rinsed and drained
- 3 cups
frozen shelled edamame
- 2 cups
frozen corn
- 1/2 cup
peanut butter
- 1/2 cup
rice vinegar
- 1 Tbsp.
Sriracha hot sauce, plus more for serving
- 2 Tbsp.
water
- 1/2 tsp.
salt
- 3 cups
shredded carrots
- 1 pt.
grape tomatoes, halved
- 1
medium Granny Smith apple, quartered and thinly sliced
- 1/2 cup
fresh cilantro, chopped
Directions
- Step 1Heat large saucepot water to boiling on high. Add shirataki noodles, edamame and corn; boil 2 minutes. Rinse and drain well.
- Step 2In large bowl, whisk peanut butter, rice vinegar, Sriracha hot sauce, water and salt. Add shredded carrots, tomatoes, apple, cilantro and noodle mixture. Toss until well coated. Serve with Sriracha.
Nutrition Information (per serving): About 455 calories, 22 g protein, 50 g carbs, 22 g fat (3 g saturated fat), 13 g fiber, 540 mg sodium.
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