Glass Noodle Salad with Peanut Sauce
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.Advertisement
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.
Divide among four serving plates or bowls. Sprinkle with peanuts. If desired, squeeze lime wedges over all.
2 fat, 2 starch, 1 lean protein, 1 vegetable