Cold Peanut Noodle and Edamame Salad

Author: Recipes_kw
No ratings yet
Prep Time 40 mins
Total Time 40 mins
Course Main Course, Side Dishes
Cuisine Asian
Servings 4 Servings


  • Stove
  • Refrigerator


  • 8 oz spaghetti brand: Tinkyada Pasta Joy
  • 3 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar unseasoned
  • 1/2 tbsp agave nectar
  • 1 tbsp ginger fresh, grated
  • 1 tbsp peanut butter creamy, all natural
  • 1 tbsp Sriracha sauce NO SODIUM BENZOATE
  • 2 tsp garlic minced
  • 1/2 cup edamame shelled
  • 1/4 cup carrots peeled, shredded
  • 1/4 cup green onions sliced


  • Prepare the noodles according to package directions.
  • Whisk together the soy sauce, oil, vinegar, agave, ginger, peanut butter, sriracha, and garlic in a small bowl.
  • Pour dressing over noodles; toss gently to coat. Stir in edamame and carrots then cover and refrigerate at least 30 minutes before serving. Top with green onions and enjoy!

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