Asian Noodle Salad
1/2-3/4 cup cooked rice noodles
1/3 cup edamame
1/4 cup each of grated cabbage and carrot
handful of peanuts
(there's no wrong way to make this sauce, it's according to your taste, so play around with it)
3 tbsp natural peanut butter
1/2 tsp sriracha
1 tbsp rice wine vinegar
1 tsp honey (or brown sugar)
1 tsp soy sauce
1. Whisk together sauce ingredients, gradually adding hot water depending on desired thickness .
2. Cook noodles according to package directions. Defrost edamame. Assemble salad. Enjoy at a later time!