A Meatless Monday Masterpiece: Peanut Soba Noodle Salad with Edamame and Bok Choy

I’m really excited about this delicious meatless Monday dinner.  I’m especially excited about eating the leftovers for lunch.  I’m going to to ahead and be overt: you really should make this.

I’ve been wondering lately whether I’m clear enough about which recipes you really must make.  Unless something is really disappointing (like the microwavable cookie recipe I tried Saturday night) or ridiculously simple (say, a ham and cheese omelet), I post most everything I make.  But of course I have favorites, and unlike a parent (well, most parents), I have no problem with everyone knowing which are my favorites and which are well… just kind of there.   So, tell me, can you tell what the ‘must makes’ are?

Week 10 favorite: Apple, Sausage and Brie Pizza on a Pumpkin Crust

Week 11 favorite: Spring Vegetable Lasagna with Goat Cheese and Pesto

Week 12 favorites: Seven Ingredient Truffles

Week 13 Favorite: Deep Dish Cookie Pie

…and our March winner is… the Deep Dish Cookie Pie.

You know, despite my previous babble,  this silly little experiment is a perfect example of why you shouldn’t just make my favorites (you should definitely make my favorites): Courtney and I almost never agree on weekly favorites and have only agreed on a monthly winner once.

Okay, enough small talk, let’s get you that recipe you really must make.

Peanut Noodle Salad with Edamame and Bok Choy {Vegan}

Adapted from Marcus Sammuelsson

Ingredients:

• 1/2 cup light coconut milk
• 1/2 cup diced fire-roasted tomatoes
• 1/4 cup natural unsweetened peanut butter
• 3 tbsp soy sauce
• juice of 1 lime
• Salt, to taste
• 2 tsp minced ginger
• 1 tsp minced garlic
• 1 tbsp honey or agave nectar
• 1/8-1/2 teaspoon cayenne powder, to taste
• 6 oz soba noodles (often sold in three 3.1 oz bundles, I used two)
• 1 red bell pepper, chopped
• 4 heads baby bok choy, chopped
• 2 cups frozen edamame

Directions:

1. Cook soba noodles according to package.
2.  Spray a large non-stick skillet (or wok) with cooking spray and heat over medium-high.  Add the bell pepper and bok choy to the pan, cooking for about 5 minutes or until crisp-tender.  Add the edamame and cook until heated through.
3. Meanwhile, combine the coconut milk, tomatoes, peanut butter, soy sauce, lime, ginger, garlic, and honey to the bowl of a food processor.  Process until smooth.  Add cayenne powder and salt, to taste.
4. Add the spaghetti to the pan and pour the peanut sauce over the  noodle and vegetable mix, tossing to coat.  Serve warm or at room temperature.

Johanna