Chow Down: Peanut-Lime Rice Noodle Bowls

Grab this

• 240 g (8.5 oz) dried flat rice noodles
• 1 1/2 cups (225 g) shelled frozen edamame
• 1 red bell pepper, thinly sliced
• 1 large carrot, peeled into ribbons or cut into matchsticks
• 1/2 English cucumber, thinly sliced into half-moons
• 1/3 cup (85 g) natural peanut butter
• 3 tablespoons low-sodium soy sauce or tamari
• 3 tablespoons fresh lime juice
• 1 tablespoon maple syrup
• 1 small garlic clove, finely grated
• 1 teaspoon finely grated fresh ginger
• 3 to 5 tablespoons warm water
• 1/4 cup (35 g) roasted peanuts, roughly chopped
• 1/2 cup loosely packed fresh cilantro leaves
• Lime wedges, for serving

Do this

1. Cook the rice noodles according to the package directions until just tender. Add the frozen edamame during the final 2 minutes of cooking. Drain both, rinse briefly under cool water and shake off as much water as possible.
2. While the noodles cook, whisk the peanut butter, soy sauce, lime juice, maple syrup, garlic and ginger in a large bowl.
3. Whisk warm water into the sauce 1 tablespoon at a time until it is smooth and pourable.
4. Add the drained noodles and edamame, bell pepper, carrot and cucumber to the bowl. Toss gently until everything is evenly coated, adding another splash of warm water if the sauce tightens.
5. Divide among four bowls and finish with chopped peanuts, cilantro and lime wedges.
6. Serve immediately at room temperature, or chill for up to 1 hour for a cooler noodle bowl.