Peanut Gochujang Noodles With Cucumber and Edamame
Bring bold flavors to your kitchen with this quick vegetarian noodle dish that’s ready fast. The spicy-sweet gochujang and peanut sauce coating tender rice noodles makes for a satisfying, budget-friendly weeknight dinner.
4 Serving(s)
Ingredients
- 1 (16 oz.) pkg. rice noodles
- 1 tsp. Schnucks vegetable oil
- 1/3 cup Schnucks gochujang dipping sauce
- 2/3 cup Culinaria organic peanut sauce
- 1 cup shelled edamame
- 1 medium English cucumber, cut into matchsticks
- 3/4 cup shredded carrot
- 1/2 cup chopped cilantro, for garnish
- 2 thinly sliced green onions, for garnish
- 1/2 cup Schnucks low-salt roasted peanuts, for garnish
Instructions
- Cook noodles according to package directions. Drain and rinse under cold water. Drain again to remove any excess water. Transfer to a large bowl and toss with oil.
- Meanwhile, in a small bowl, whisk together gochujang and peanut sauces until smooth.
- Stir three-fourths of gochujang mixture into bowl with cooked noodles until evenly coated. Add vegetables and gently toss to combine, adding more dressing as needed. Transfer to a serving dish and garnish with cilantro, green onion and peanuts.
Nutrition Facts
685 Calories Per ServingFat: 19gSaturated Fat: 3gCholesterol: 0mgSodium: 536mgCarbohydrates: 108gFiber: 5gSugars: 5gProtein: 15gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe