Foodie Fridays: Peanut Noodles with Edamame

From Real Simple

Today is National Peanut Day, perfect for a pasta dish featuring peanuts (please ignore the fact that it is also Friday the 13th)!  I found an easy recipe and made it even simpler by using coleslaw mix (I omitted the snow peas since I do not like them).  I did have some fresh parsley, which is unusual, so I used that in the dish as well.  Pasta and peanut butter are two of my favorite foods, and this easy-to-make dish can be a complete light meal on its own.  What a perfect recipe for a late summer day!

Peanut Noodles with Edamame

12 oz. whole wheat spaghetti
1 C. frozen shelled edamame
1/2 C. peanut butter
3 T. rice vinegar
2 T. soy sauce
1 tsp. ginger
1 T. brown sugar
1 tsp. sesame oil
1/2 C. water
2 C. coleslaw mix
1/4 C. minced parsley
1/4 C. chopped salted peanuts

Cook the pasta according to package directions, adding the edamame for the last five minutes of cooking.  Drain and set aside.  In a blender, puree the next seven ingredients until smooth.  Toss the pasta with the dressing, coleslaw mix, and parsley in a large bowl.  Serve sprinkled with chopped peanuts.  Serves 4.

Note: Try other shredded or thinly sliced fresh vegetables in this recipe.  Some possibilities include carrots, cucumbers, summer squash, bell peppers, scallions, jicama -- use any of your favorites!  You can also replace the ground ginger with 1 T. grated fresh ginger.