Cold Peanut Noodles with Snap Peas and Edamame

Ingredients

• 8 oz Rice noodles (dry)
• ½ cup Natural peanut butter
• 3 tbsp Low-sodium soy sauce
• 2 tbsp Rice vinegar (unseasoned)
• 1 tbsp Pure maple syrup
• 1 tbsp Fresh ginger, grated
• 2 cloves Garlic, grated
• 1 tsp Sriracha (optional)
• 2 tsp Toasted sesame oil
• 2 Lime
• 2 cups Sugar snap peas, halved
• 2 Carrots, julienned
• 1 ½ cups Shelled edamame (frozen), thawed
• 1 Red bell pepper, thinly sliced
• 4 Scallions (green onions), sliced
• ½ cup Cilantro
• 3 tbsp Pumpkin seeds (pepitas), toasted

Method

1. Cook the noodles, drain, and rinse under cold water until completely cool. Toss with a teaspoon of sesame oil so they don't clump.
2. Whisk peanut butter, soy sauce, rice vinegar, maple, ginger, garlic, sriracha, the rest of the sesame oil and the juice of one lime. It will look broken — add warm water a tablespoon at a time until it is the texture of heavy cream.
3. Drop the snap peas into the noodle water for 45 seconds before you drain it, then straight into cold water. Bright green, still crunchy.
4. Toss noodles with three quarters of the sauce, then fold in all the vegetables and edamame.
5. Top with scallions, cilantro, pepitas, the remaining sauce and the second lime cut into wedges.

Notes

✨ The restaurant touch

Julienne the carrots properly — long thin matchsticks, not shreds. Texture is the entire dish here.

🧒 For the kids

Serve a kid's portion before the sriracha goes in, sauce on the side. Peanut noodles are a top-three kid food when they control the sauce.

🌿 From the garden

Snap peas in June, cucumbers and peppers in August; all of it works.

🥡 Leftovers

Holds 3 days and travels well. This is the best lunchbox item in the collection.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.