Peanut Noodles

Peanut Noodles

from thepioneerwoman.com
30-minute meals
10 min
817 kcal / serving

Coated in a no-cook peanut butter sauce, these peanut noodles are an easy weeknight dinner recipe that's ready in under 30 minutes. They're better than takeout!

Ingredients

  • kosher salt, for pasta water
  • 1 lb.dry linguine
  • ⅝ c.creamy peanut butter
  • ⅓ c.soy sauce
  • 2 tbsp.honey
  • 2 tbsp.rice vinegar
  • 2 tbsp.fresh lime juice
  • 3garlic cloves, minced
  • 2 tsp.hot sauce
  • 2 tsp.sesame oil
  • 2 c.vegetable slaw mix
  • 1 c.shelled frozen edamame, thawed
  • 4green onions, thinly sliced, plus more to serve
  • chopped roasted peanuts, to serve

Directions

  1. 1

    Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions. Drain, reserving 1 cup of pasta water.

  2. 2

    In a large bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, lime juice, garlic, hot sauce, sesame oil, and ¼ cup pasta water. Add the noodles, tossing to combine. Add more pasta water, 2 tablespoons at a time, until a smooth sauce forms. Toss in the slaw mix, edamame, and green onion.

  3. 3

    Serve warm or chilled, topped with more green onion and chopped roasted peanuts.