Thai Vegan Peanut Noodles

Ingredients:

200g of your choice of Asian noodles
150g of frozen EDAMAME beans
1 medium carrot, thinly sliced ​​lengthwise
100g of shredded red cabbage
90g of peanut butter, smooth
4 tbsp soy sauce
4 tbsp water
2 tsp minced garlic
1 tsp minced ginger
1 ½ tbsp rice vinegar
2 tsp spicy GOCHUJANG paste (or spicy SRIRACHA sauce)
Chopped green onions (optional)
30g of toasted peanuts (optional)
Handful of chopped cilantro (optional)

Directions:

1. Cook your choice of Asian noodles according to package directions; add frozen EDAMAME beans to the pot to defrost. Just don't overcook the noodles!
2. Prepare the sauce: In a bowl, whisk together the peanut butter, soy sauce, water, minced garlic and ginger, rice vinegar, and GOCHUJANG paste (or SRIRACHA sauce) until smooth.
3. Drain the pasta and EDAMAME beans, rinse them under cold water, then mix with the prepared peanut sauce and chopped vegetables. Garnish with chopped scallions, toasted peanuts, and cilantro.

Yield: 4 servings
Recipe: forkfulofplants.com