Peanut Noodles with Bok Choy and Edamame

This was kind of a thrown together dinner, but it ended up being very tasty. I just tossed in some vegetables I had on hand, so you could use almost anything in this dish. Yes to easy weeknight cooking!

Overall Grade: 
A

Would I make it again? 
Yes

A few notes: 
The original recipe called for bell pepper which would be awesome in this, but I didn't have any. Also, the finished amount of sauce seemed like way too much so I would say to pour on a little at a time and stir in until your desired noodles-to-sauce level is reached! You can then save the rest of your sauce for other things... it's really good.



Peanut Noodles with Edamame and Bok Choy
Serves 4, adapted from Peas and Thank You

1/2 cup coconut milk
1/2 cup canned diced fire-roasted tomatoes
1/4 cup natural peanut butter
3 tbsp soy sauce
juice of 1 lime
1 tsp minced garlic
1 tbsp agave nectar
sriracha, to taste


8 oz udon or other noodles
2 heads baby bok choy, chopped
2 cups frozen edamame
2 medium carrots, chopped (I used purple carrots!)

1. Combine the coconut milk, tomatoes, peanut butter, soy sauce, lime, garlic, and agave in a blender or food processor and blend until smooth. Add sriracha if you'd like, or you can just let everyone add their own at the end.
2. Set a pot of water to boil for the noodles. Cook until al dente, following directions on the package. Drain and set aside.
3. While the pasta cooks, spray a large non-stick skillet with cooking spray and heat over medium-high.  Add the bok choy and carrots (and whatever other veggies you'd like) to the pan, cooking for about 5 minutes or until crisp-tender.  Add the frozen edamame and cook until heated through.
4. Add the noodles to the pan and pour the peanut sauce on a little at a time, tossing to coat.  Serve warm or you can refrigerate and serve cold.

Please join in on the #greenslove for the month of March 2012 with your greens recipes.