Preparation
Step 1
Whisk together the peanut sauce, 2 tablespoons water, the soy sauce, hot pepper flakes and lime juice in a large serving bowl. Set aside.
Step 2
Bring a large pot of water to a boil. Stir in the noodles, edamame and bell peppers and cook according to the noodle package directions, or about 4 minutes. Drain the noodles and vegetables. Rinse under cold water to cool; drain well. Transfer to the bowl with the peanut sauce and toss to evenly combine.
Step 3
Top with the coriander leaves and sprinkle with sesame seeds. Serve at room temperature topped with lime wedges for squeezing.
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Ingredients
1/3 cup bottled all-natural Thai peanut sauce, such as Annie Chun's
1 to 2 teaspoons low-sodium soy sauce
1/2 teaspoon dried hot chilli flakes
Juice of 1 lime
8 ounces buckwheat soba noodles
6 ounces frozen shelled edamame, thawed
2 large red bell peppers, very thinly sliced into long strips
1/4 cup fresh coriander leaves (do not chop)
1 1/2 teaspoons toasted black or white sesame seeds
Lime wedges, for serving