Peanutty Noodle Bowls! It’s what for dinner for National Family Meals Month! We like to keep family mealtime simple, and this Peanutty Noodle Bowl is an example of that. Plus, it includes my son’s (a.k.a, Chef Jack) favorite food: peanut butter!
Every September, we celebrate National Family Meals Month. Recent research by the Journal of Nutrition Education and Behavior shows family meals are correlated to healthier eating habits and relationships among family members. For many, COVID-19 has slowed the pace of family life making it easier for families to gather for meals. However, for many families, the pace has started to pick back up. Sports, piano lessons and school is back in session…just a masked version! Our McDaniel Short-Cuts were designed to make dinner easier and quicker so that you can focus on time together at the dinner table – not time spent in meal preparation.
McDaniel Short-Cut Peanutty Noodle Bowls Ingredient: Frozen Edamame
For this week’s McDaniel Short-Cut recipe, Peanutty Noodle Bowls, we used frozen edamame. Edamame is a young soybean that can be found whole, shelled, fresh, or frozen. Edamame packs in powerful health benefits. Although edamame is a plant-based form of protein, it is a complete protein meaning it contains all essential amino acids. This is hard to find in plant products, and it makes edamame unique. Edamame also contains isoflavones that have been shown to reduce cognitive decline. Edamame can also lower your LDL cholesterol and possibly protect the body from certain cancers (1).
McDaniel Short-Cut Kitchen Tool: Immersion Blender
This Peanutty Noodle Bowl has a mouthwatering, flavorful sauce. Store bought sauces are an option, but they are often high in sodium and expensive. Not to mention that it can be difficult to remember to make it to the store to buy the special sauce you need for dinner that night. An alternative option is to make your own sauce for your dishes at home. A kitchen tool that is incredibly helpful when it comes to making homemade sauces is the immersion blender. Immersion blenders are relatively inexpensive, lightweight, easily transportable, and easy to clean up. We love kitchen tools that can save us time and clean up energy!
Watch Chef Jack master it in his video below!
Check out last week’s McDaniel Short-Cut Recipe: Beet, Carrot and Ginger Smoothie!
- 10 oz. rice noodles – flat, linguini style
- 3–4 carrots, chopped (should make ~1 c.)
- 1 1/2 c. frozen edamame
- 1/3 c. roasted peanuts, chopped
- 1/2 c. creamy peanut butter
- 3 T. lite soy sauce
- 3 T. lime juice
- 1 T. maple syrup
- 1 slice ginger root
- 1 garlic clove
- 1/4 c. water
- Place noodles in a large bowl. Add boiling or hot water and let sit for 25-30 minutes.
- While noodles “cook,” combine all sauce ingredients and blend using an immersion blender or a blender.
- During the last 5 minutes of “cooking” your noodles, add the frozen edamame.
- Drain noodles and edamame.
- Toss in carrots and the sauce.
- Sprinkle crushed peanuts on top!
- Serving Size:
- Calories: 271
- Sugar: 5 g
- Sodium: 309 mg
- Fat: 9.6 g
- Carbohydrates: 38.6 g
- Fiber: 2.9 g
- Protein: 8.9 g
- Cholesterol: 0 mg