Protein-packed edamame and a simple homemade peanut dressing transform plain ramen noodles into a superfast vegetarian dinner.
Ingredients
- ½ (16 oz) bag frozen broccoli florets
- ½ (16 oz) bag frozen shelled edamame
- 4 (3 oz) packets ramen, seasoning discarded
- 3 tbsp smooth peanut butter
- 2 tbsp rice vinegar
- 1 lime
- 2 tbsp reduced-sodium soy sauce
- 2 tbsp toasted sesame oil
- 3 green onions, thinly sliced
Steps
- Heat a large pot of water to a boil on high. Add the broccoli and edamame. When water returns to a boil, add the ramen noodles. Cook 4 min., until al dente. Drain and rinse with cold water until cool. Drain very well.
- Meanwhile, in a large bowl, whisk the peanut butter and vinegar until smooth. Squeeze in 2 tbsp juice from the lime. Whisk in the soy sauce and sesame oil. Season with salt and pepper to taste.
- To dressing, add drained noodle and vegetable mixture and green onions. Toss until well coated.
This recipe is
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Lactose-free
Tags
- Dairy Free
- vegetarian
- Budget Friendly
- Vegan
- Guiding Stars
- $10 Meals
- February March 2021
- 12 Minutes
- Lactose Free
- Egg Free
Nutrition information
- Calories 504kcal 25%
- Fat 17.0g 26%
- Saturated fat 2.0g 10%
- Carbs 69.0g 23%
- Sodium 821mg 34%
- 5.0g sugar
- 7.0g fiber
- 22.0g protein
- 0mg cholesterol
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