Peanut Noodles with Edamame and Carrots
For years when the girls were really young, anytime we were invited to a potluck or a picnic, I would always make these noodles. But then almost overnight everyone was gluten-free. At the time gluten-free pasta really sucked, so I stopped making this for public consumption, but under dark of night, we would still eat it at home. It’s one of those dishes that you can pull off when you walk in the door and realize you forgot about dinner and be sitting down to eat within 25 minutes.
I nearly always have the star ingredients on hand — pasta, ginger, garlic, soy sauce, sesame oil, rice wine vinegar — and then throw in whatever vegetables might be in the fridge — cilantro, scallions, red bell pepper, cucumber, etc. Edamame is easy to keep in the freezer, so that’s also nearly a staple I have on hand, and like tofu, try always to buy organic edamame.
Fair warning, like the Baked Pasta, this is one of those foods you might find yourself eating for breakfast the next day…