Directions

Peanut Sauce:

1In a mini or regular food processor or blender, combine the garlic, sesame oil, almond butter, ginger (if using), lime juice, tamari, maple syrup, and 2 to 3 tablespoons of water. Process until combined.

Salad:

1Cook the noodles according to the instructions on the package. Be sure not to overcook them. Drain the noodles and rinse them under cold water. Transfer the noodles to a large bowl and toss them with a drizzle of extra-virgin olive oil (this prevents the noodles from sticking together)

2Add the edamame, bell pepper, cucumber, carrot, green onions and cilantro to the bowl with the noodles and toss until well combined.

3Pour your desired amount of the dressing over the salad and toss to coat. (Any left-over dressing will keep in an airtight container in the refrigerator for up to 1 week.

4Portion the salad into 4 bowls and garnish each serving with a sprinkle of sesame seeds and some green onions. Serve any leftover dressing on the side