Thai Peanut Salad
Ingredients
- 1 (14.2-oz) pkg udon stir fry noodles
- 1½ cups frozen shelled edamame
- ⅔ cup vegan peanut sauce
- 1 Tbsp lime juice
- 1 (5-oz) pkg spinach and baby kale mix
- 1 pint grape tomatoes, halved
- ½ (10-oz) pkg shredded carrots
- 1 (6-count) pkg hard cooked eggs, halved
- 2 green onions, sliced
- ½ cup roasted, salted peanuts
Instructions
- Cook noodles and edamame separately according to package directions. Combine peanut sauce and lime juice in a small bowl.
- Divide noodles, kale, tomatoes, edamame, carrots, and eggs among 6 bowls; sprinkle with onions and nuts. Serve with peanut sauce.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
494
|
494
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 22 | 22 |
| Carb (g) | 68 | 68 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 676 | 676 |
| T. Sugs (g) | 9 | 9 |
| A. Sugs (g) | 4 | 4 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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