Crunchy Thai peanut noodle salad with lime and fresh herbs

• 150 g rice vermicelli noodles
• 100 g shelled edamamefrozen, thawed
• 120 g red cabbagefinely shredded
• 2 carrotspeeled and julienned or coarsely grated
• 1 red bell pepperthinly sliced
• 15 g fresh cilantroroughly chopped, stems and all
• 10 g fresh mint leavesroughly torn
• 2 green onionsthinly sliced
• 3 tbs smooth peanut butter
• 2 tbs soy sauce
• 2 lime1 juiced for dressing, 1 cut into wedges
• 1 tbs rice vinegar
• 1 tsp sriracha
• 1 tsp sesame oil
• 1 tsp maple syrup
• 2 tbs warm water
• 30 g roasted peanutsroughly crushed

1. 1

   Bring the medium saucepan of water to a rolling boil. Cook the rice vermicelli according to package directions (usually 3-5 minutes) until tender but still slightly chewy. In the last 30 seconds, toss in the thawed edamame just to warm them through. Drain in the colander and rinse under cold running water until the noodles are completely cool. Shake off excess water and set aside.

   Tip: Rinsing stops the cooking and washes off surface starch so the noodles won't clump into a brick.

2. 2

   While the water comes to a boil, make the dressing. In the small mixing bowl, whisk together the peanut butter, soy sauce, juice of 1 lime, rice vinegar, sriracha, sesame oil, maple syrup, and warm water until smooth and pourable. Taste and adjust — it should be punchy and a touch salty since the noodles and veg will mellow it out.

   Tip: If the dressing feels too thick, add warm water a teaspoon at a time. You want it loose enough to coat noodles, not glue them together.

3. 3

   In the large mixing bowl, combine the cooled noodles, edamame, shredded red cabbage, julienned carrots, sliced red bell pepper, sliced green onions, and about three-quarters of the cilantro and mint. Pour the dressing over everything and toss with tongs or two forks, lifting from the bottom to coat evenly.

4. 4

   Divide between bowls. Top with the crushed roasted peanuts and the remaining cilantro and mint. Serve with lime wedges for squeezing over the top right before eating.

   Tip: Leftovers keep well in the fridge for up to 2 days — the flavors actually get better as they meld. The noodles may absorb dressing overnight, so loosen with a splash of water and a squeeze of lime before eating cold.

• medium saucepan (3-liter (3-quart))
• colander
• large mixing bowl
• small mixing bowl
• whisk

Per serving

Nutritional values are estimates only.