COLD RAMEN NOODLE SALAD PREP TIME 5 MIN. – COOK TIME 7 MIN. – READY IN 12 MIN. – SERVINGS 4


½ (16 oz) bag frozen broccoli florets


½ (16 oz) bag frozen shelled edamame 4 (3 oz) pkg ramen, seasoning discarded


3 tbsp smooth peanut butter


STEP 1 Heat a large pot of water to a boil on high. Add the broccoli and edamame. When water returns to a boil, add the ramen noodles. Cook 4 min., until al dente. Drain and rinse with cold water until cool. Drain very well. STEP 2 Meanwhile, in a large bowl, whisk the peanut butter and vinegar until smooth. Squeeze in 2 tbsp juice from the lime. Whisk in the soy sauce and sesame oil. Season with salt and pepper to taste. STEP 3 To dressing, add drained noodles, vegetable mixture, and green onions. Toss until well coated.


PER SERVING: 504 CALORIES, 17G FAT, 2G SATURATED FAT, 0MG CHOLESTEROL, 821MG SODIUM, 69G CARBOHYDRATE, 7G FIBER, 5G SUGAR, 22G PROTEIN 25


2 tbsp rice vinegar 1 lime


2 tbsp reduced-sodium soy sauce


2 tbsp toasted sesame oil 3 green onions, thinly sliced


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