Chilled Peanut Noodles. Photo by Juliana Goodwin.


1 cup water
1/3 cup brown sugar
1 teaspoon garlic, minced
4 tablespoons soy sauce
1 1/2 tablespoons lime juice
1/2 cup peanut butter
3/4 teaspoon ginger, minced
2 teaspoons sesame oil

8 ounces spaghetti noodles
1 (12-ounce) bag frozen edamame, shelled and thawed
4 green onions, sliced
3 cups coleslaw mix
3 cups shredded carrots
2 teaspoons sesame oil
1/2 cup salted peanuts


For sauce: In a medium saucepan, bring water and brown sugar to a simmer, and remove from heat. Stir in garlic, soy sauce, lime juice, peanut butter, ginger and sesame oil. Whisk until smooth. Set aside.
For noodles: Cook spaghetti noodles according to al dente directions. Rinse in cold water and drain well. In a large bowl, toss noodles with edamame, green onions, coleslaw mix and carrots. Thoroughly toss with sauce. Refrigerate for 2 hours. Before serving, drizzle with sesame oil, toss well, and add peanuts.

Note: You can also stir in cilantro, chopped cucumber or red bell pepper slices if you want more vegetables. Toss in rotisserie chicken to make this a main course meal. It’s great for a picnic. This dish is best made the day it is served.
Category: Tropical Tastes
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