Thai Peanut Salad
Ingredients
- ½ (14.2-oz) pkg udon stir-fry noodles
- ¾ cup frozen shelled edamame
- ⅓ cup vegan peanut sauce
- 1½ tsp lime juice
- ½ (9-oz) pkg baby kale
- ½ pint grape tomatoes, halved
- 1 cup shredded carrots
- ½ (6-count) pkg hard-cooked eggs, halved
- 1 green onion, sliced
- ¼ cup roasted, lightly salted peanuts
Instructions
- Cook noodles and edamame separately according to package directions. Combine peanut sauce and lime juice in a bowl.
- Arrange noodles, kale, tomatoes, edamame, carrots, and eggs in 3 bowls; sprinkle each bowl with onion and nuts. Serve with peanut sauce.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
508
|
508
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 23 | 23 |
| Carb (g) | 70 | 70 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 661 | 661 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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- Matching Grocery List
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