Quick Peanut Noodles Recipe

Creamy peanut butter and edamame make this Asian-inspired vegetable dish a surprisingly protein-packed meal.
By Erica Clark
Mar 24, 2015




Mar 24, 2015

Serves 4 to 6


  • 1 lb box fettuccine
  • 1 cup frozen shelled edamame
  • 1 cup shredded carrots (about 2 large carrots)
  • ½ cup creamy peanut butter
  • 3 Tbsp soy sauce
  • Juice of 1 lime

1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions, adding edamame and shredded carrots during the last 5 minutes. Reserve 1 cup cooking water; drain.

2. Whisk peanut butter, soy sauce, and lime juice in a bowl. Add some of the reserved pasta water to make a pourable sauce. Toss with the noodles and vegetables. Add more pasta water to loosen.

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Photo Credit: Ryan Liebe

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