EDAMAME and VEGETABLE SZECHUAN NOODLES / Lipoprotein(a), the Heart's Quiet Killer
The vibrant green color of the plump edamame (immature soy beans) complements the crisp raw vegetables and chewy noodles in this salad, which are coated with a spicy nut butter sauce. This makes a tasty side dish, or serve it as a main dish on top of shredded leafy greens, accompanied by steamed broccoli.
¼ cup peanut butter, almond butter, or tahini
3 tablespoons reduced-sodium tamari or coconut aminos
2 tablespoons coconut sugar or brown sugar
Juice of 1 lime (2 tablespoons)
1 tablespoon minced garlic
1 tablespoon peeled and grated fresh ginger
½ teaspoon crushed red pepper flakes (optional)
¼ teaspoon freshly ground black pepper
8 ounces brown rice or whole-grain thin noodles (such as spaghetti, linguine, or soba)
1 cup frozen shelled edamame, thawed
1 cup shredded red cabbage
¾ cup shredded carrot
½ cup diced red or orange bell pepper
¼ cup seeded and finely diced cucumber
¼ cup thinly sliced green onions
¼ cup chopped fresh cilantro or parsley, lightly packed
1½ tablespoons hemp seeds or sesame seeds
1. To make the sauce, put the peanut butter, tamari, sugar, lime juice, garlic, ginger, optional red pepper flakes, and pepper in a small bowl and stir to combine.
2. Cook the noodles in boiling water according to package directions. Drain in a colander, rinse with cold water, and drain again. Transfer to a large bowl.
3. Add the sauce and gently toss to evenly coat the noodles. Add the edamame, cabbage, carrot, bell pepper, cucumber, green onions, cilantro, and hemp seeds and gently toss until evenly distributed. Serve cold or at room temperature.
Variation: Edamame and Vegetable Szechuan Zoodles: Replace the cooked noodles with 2 large zucchini that have been cut into noodle shapes with a spiralizer or vegetable peeler. Do not cook the zucchini noodles.
Save For Later: Stored in an airtight container, the Szechuan noodles will keep for 3 days in the refrigerator.