Here's a fun use for the peanut butter in your pantry - a cold noodle salad that's healthy and not at all costly. It's a great dish to serve either at room temperature or chilled. (From Betty Crocker's "Money Saving Meals" cookbook)

Ingredients

6 serv.

SALAD
(8 ounce) package lo mein noodles↗1
(10 ounce) bag frozen shelled edamame↗1
large red bell pepper, chopped (1 1/2 cups)↗1
medium green onions, sliced (1/4 cup)↗4
DRESSING
rice vinegar↗1⁄3 cup
peanut butter↗1⁄3 cup
soy sauce↗1⁄4 cup
packed brown sugar2 tablespoons
vegetable oil↗2 tablespoons
crushed red pepper flakes↗1⁄4 teaspoon

Step-by-step instructions

1
Break lo mein noodles into thirds and cook as directed on package.
2
Rinse with cold water; drain.
3
Cook edamame as directed on bag; drain.
4
In Medium bowl, place bell pepper, onions, noodles and edamame.
5
In a small bowl, beat dressing ingredients with wire whisk until well blended.
6
Spoon over noodle mixture; toss to coat.
7
Serve immediately, or cover and refrigerate until serving time.

Source: food.com

Original recipe ↗

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