Make-Ahead Asian Noodle Salad

Yield: 6 servings | 15 min prep time, 8 min cook time

Ingredients: 

Sesame Peanut Sauce
5 Tbsp low-sodium soy sauce
3 Tbsp creamy peanut butter
2 Tbsp rice vinegar
2 tsp grated fresh ginger
½ tsp sugar
2 cloves garlic, minced
1 Tbsp sesame oil
 

Noodle Salad:

8 oz uncooked spaghetti of choice 
4 oz red cabbage, finely shredded
4 oz carrots, finely shredded
½ c shelled edamame beans  
2 stalks green onions, finely sliced
¼ c roasted chopped peanuts, options
 

Instructions: 

1. Cook pasta according to package instructions, do not add salt to the water. Drain and allow pasta to cool.
2. Combine all sauce ingredients excluding the sesame oil in a microwave-safe bowl. Microwave for about 1 minute to soften the peanut butter. Mix thoroughly and add the sesame oil. Stir. 
3. Combine cooked spaghetti, cabbage, carrots, edamame and sauce until evenly combined. At this point the salad can be refrigerated for up to 3 days.
4. When ready to serve, top with green onions and optional peanuts. 
This dish can be served chilled, room temperature or warmed. 
 

Recipe adapted from the inquiringchef.com