frozen shelled edamame
smooth peanut butter
grated fresh ginger
toasted sesame oil
snow peas, trimmed and thinly sliced
small head red cabbage, thinly sliced (about 2 cups)
chopped salted roasted peanuts
- Cook the pasta according to the package directions, adding the edamame during the last 5 minutes of cooking.
- Meanwhile, puree the peanut butter, vinegar, soy sauce, ginger, sugar, sesame oil, and ½ cup water in a blender until smooth.
- Toss the pasta with the snow peas, cabbage, and peanut dressing in a large bowl. Serve sprinkled with the peanuts.