Black Bean Sesame Noodles with Edamame & Chicken

Ingredients:

• 3-4 ounces Organic Black Bean Spaghetti Noodles from Explore Asian
• ¼ cup all natural peanut butter
• 1/2 tbsp. fresh grated ginger
• 1 clove crushed garlic
• ¼ cup low sodium soy sauce
• 1/2 tbsp. toasted sesame oil
• 1 tbsp. rice vinegar
• 1/2 tbsp. honey
• 1 bell pepper, sliced thinly
• 1 cup cooked, organic edamame
• 1-2 scallions, chopped
• ¼ cup fresh chopped cilantro

Optional: sesame seeds + red hot chili flakes

Directions:

Bring a large pot of water to a boil and cook noodles according to instructions.

In a large bowl combine peanut butter, ginger, garlic, soy sauce, sesame oil, rice wine vinegar, and honey. Toss warm noodles into the sauce and top with the peppers, edamame, chopped up scallions, and cilantro. Gently toss everything together until well combined and all the noodles are lightly coated in the sauce.

Top with sesame seeds and red hot chili flakes.

Makes 3 servings

Edamame and Quinoa Salad

Ingredients

• 16 oz frozen, shelled, edamame
• 1¼ cup frozen corn
• 1½ cup cooked, cooled quinoa
• 2 green onions, sliced
• 1 red sweet bell pepper, diced
• 2 Tbsp minced fresh cilantro
• 2 Tbsp olive oil
• 1½ Tbsp lemon juice
• 1½ Tbsp lime juice
• ½ tsp salt
• ½ tsp chili powder (I used Paprika)
• ½ tsp dried thyme
• ¼ tsp black pepper
• Dash cayenne

Instructions

1. Briefly boil the edamame and the corn, just until tender
2. Drain and cool completely
3. In a large bowl combine the edamame, corn, quinoa, green onion, red pepper, and cilantro
4. In a small bowl whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until well combined
5. Drizzle over the salad and toss to coat
6. Cover & chill for at least two hours

http://realhousemoms.com/edamame-quinoa-salad/