1. 1 3 3/4 - ounce package bean threads (cellophane noodles)
   
2.  2 cups frozen sweet soybeans (edamame), thawed
   
3.  2 cups broccoli florets, cut up or sliced
   
4.  3/4 cup chopped red sweet pepper (1 medium)
   
5.  1/4 cup finely chopped shallots
   
6.  2 tablespoons peanut butter
   
7.  1 tablespoon reduced-sodium soy sauce
   
8.  1 tablespoon rice vinegar
   
9.  1 teaspoons honey
   
10.  1 1/2 teaspoons grated fresh ginger
    
11.  1/8-1/4 teaspoon crushed red pepper
    
12.  1/4 cup lightly salted peanuts, chopped
    
13.  Lime wedges (optional)
    

Directions

1.  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.
2.  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.
3.  Divide among four serving plates or bowls. Sprinkle with peanuts. If desired, squeeze lime wedges over all.

Recipe taken from: