Name: Peanut Noodle Salad
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Ingredients: 0.25 cup soy sauce; 3 tbsp rice vinegar; 3 tbsp water; 1 tbsp peanut butter; 1 null lime; 1 tbsp olive oil; 0.5 tbsp sesame oil; 0.5 tsp fresh ginger (minced); 1 clove garlic (minced); 249.48 g glass noodles ((8.8-ounce package)); 1 cup shredded cabbage; 1 cup halved cherry tomatoes; 1 null cucumber (diced); 1 cup cooked edamame; 1 null carrot (shredded); 0.25 cup sliced green onions; 0.5 cup chopped cilantro; 1 cup unsalted peanuts (chopped); null null crushed red pepper flakes (garnish (optional)); null null lime wedges (garnish (optional)); null null green onions (sliced, garnish (optional)); null null sesame seeds (garnish (optional))

Instructions

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1

In a small bowl or jar, combine the soy sauce (0.25 cup), rice vinegar (3 tbsp), water (3 tbsp), peanut butter (1 tbsp), lime (1), olive oil (1 tbsp), sesame oil (0.5 tbsp), fresh ginger (0.5 tsp), and garlic (1 clove). Mix well. Cook the glass noodles (249.48 g) according to package instructions in a medium pot.
2

In a large salad bowl, combine the shredded cabbage (1 cup), halved cherry tomatoes (1 cup), cucumber (1), cooked edamame (1 cup), carrot (1), sliced green onions (0.25 cup), and chopped cilantro (0.5 cup). Add half of the dressing and mix well.
3

Add the drained glass noodles (249.48 g) to the large salad bowl with the vegetable mixture. Pour in the remaining dressing and gently mix until all ingredients are well-combined.
4

Before serving, add the unsalted peanuts (1 cup) and optional garnishes like [crushed red pepper flakes], [lime wedges], [green onions, sliced], and [sesame seeds]. Enjoy warm or chilled. For best flavor, let it sit for at least 30 minutes to meld.