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Asian Noodle Salad

Prep 15M | Cook 30M | Enjoy in 45M

This Asian Noodle Salad is a great make-ahead dish. Whole wheat noodles, fresh veggies and edamame beans make this a balanced meal with robust flavours.

Ingredients:

4 cups broccoli slaw

2 cups carrot, peeled and grated

¼ cup green onion, chopped

1 cup edamame beans, cooked and shelled

4 cups cooked whole wheat spaghetti noodles (al dente)

1 cup cooked chicken, shredded or chopped

2 tbsp olive oil

1 tbsp rice vinegar

1 tbsp honey

2 tbsp creamy all-natural peanut butter

1 tbsp low sodium soy sauce

1 tbsp sriracha sauce

2 tsp ginger, peeled and minced

1 clove garlic, minced

¾ cup unsalted peanuts

¾ cup chopped cilantro

Directions:

  1. Cook edamame beans in boiling salted water until tender, about 6-7 minutes. Drain and rinse with cold water.
  2. Combine cooked pasta, broccoli slaw, carrots, green onions, edamame beans and chicken together and mix well.
  3. Combine olive oil, vinegar, honey, peanut butter, soy sauce, Sriracha, ginger and garlic together and mix well.
  4. Pour over the noodles and mix well.
  5. Garnish with peanuts and cilantro, mix again.
  6. Refrigerate for 30 minutes.
  7. Serve and enjoy!

Nutritional Facts

Serves 8

Per 1½ cup serving

326 calories

15 g fat

18 g protein

35 g carbohydrate (27 g available carbohydrate)

8 g fibre

182 mg sodium

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