Recipe of the month - Glass Noodle Salad with Peanut Sauce

  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.

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