Rainbow Thai Noodle Toss

Name: Rainbow Thai Noodle Toss with Edamame, Chili Sauce, Peanuts & Cilantro
Yield: 2 servings
Cuisine: Japanese
Ingredients: 6 oz Ramen Noodles; 4 oz Carrot; 2 oz Sweet Thai Chili Sauce; 4 oz Edamame; 4 tbsp Sweet Soy Glaze; 4 oz Cabbage; 1 Lime; 1/4 oz Cilantro; 1 oz Peanuts; tsp Black Pepper, tsp; 1 tsp Cooking Oil, tsp; tsp Salt, tsp

with Edamame, Chili Sauce, Peanuts & Cilantro

By Recipe0 System

At the end of a long day, there’s nothing more comforting than putting your feet up and tucking into a bowl of saucy noodles. This version stars chewy ramen noodles and packs in a bounty of colorful veggies—sautéed carrots, red cabbage, and bright-green edamame for a pop of texture. Everything’s tossed in a finger-licking, sweet soy-chili sauce, then garnished with fresh cilantro and crunchy peanuts. Noodle on that!

Japanese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Ramen Noodles
4 oz Carrot
2 oz Sweet Thai Chili Sauce
4 oz Edamame
4 tbsp Sweet Soy Glaze
4 oz Cabbage
1 Lime
1/4 oz Cilantro
1 oz Peanuts
tsp Black Pepper, tsp
1 tsp Cooking Oil, tsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Bring a medium pot (large pot for 4 servings) of salted water to a boil. Wash and dry all produce.

Heat a drizzle of oil in a large pan over medium-high heat. Add carrots, cabbage, and a pinch of salt; cook, stirring occasionally, until veggies are wilted and softened, 3-4 minutes.

Meanwhile, quarter lime.
2

Stir edamame, sweet soy glaze, and chili sauce into pan with veggies. Bring to a simmer, then reduce heat to medium low.
3

Once water is boiling, add noodles to pot. Cook until tender, 1-2 minutes.

Drain and rinse thoroughly under cold water, at least 30 seconds. TIP: This stops cooking and helps prevent sticky noodles.
4

Add drained noodles to pan with sauce and veggies; toss until combined and noodles are warmed through, 1-2 minutes. (TIP: If sauce is too thick, add a splash of water.) Stir in a big squeeze of lime juice to taste; season with salt and pepper.

Divide between bowls. Roughly tear cilantro leaves, discarding stems, and sprinkle over noodles. Top with peanuts and serve with any remaining lime wedges on the side.

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