I don’t eat peas. Never have liked them. Never will.
When my brother and I were very young, my father told us that someday we’d like eating peas. Not being able to fathom such an abomination, I responded that he was wrong and that I would NEVER like them. That is when he proposed a bet. If by the time each of us turned 30 we still didn’t like peas, he would pay us $50. On the other hand, if we did like peas by then, we would owe him $50.
My brother is 13 months older than I am, and therefore would hit 30 before I would. Years passed and my brother was living in the Washington D.C. area. My father, who regularly had business in D.C., met my brother for lunch. My then 28-year-old brother ordered a pea salad. One bet down.
Within days of my 30th birthday, I called my father and let him know that he owed me $50. I still didn’t like the things. It is the one vegetable I have purposefully never cooked in my house.
This recipe has a few pea pods in it. As that is mostly shell and very little pea, I could handle it. The recipe was great. I mean, how can you not love peanut sauce!
Make sure you start with the shelled edamame or you have some work ahead of you.
Ingredients for the peanut sauce. I doubled it, because I wanted to ensure there was enough.
Looks just like peanut butter.
Cooking the noodles.
And draining.
I added some cubed chicken and decided to fry up the edamame with the chicken.
Mixing it all together.
Peanut Noodles With Edamame
Prep Time: 20m | Cook Time: 20m | Makes: 4
Ingredients:
- 3/4 pound whole-grain spaghetti
- 1 cup frozen shelled edamame
- 1/2 cup peanut butter
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon grated fresh ginger
- 1 tablespoon brown sugar
- 1 teaspoon toasted sesame oil
- 1 cup snow peas, trimmed and thinly sliced
- 1/4 small head red cabbage, thinly sliced (about 2 cups)
- 1/4 cup chopped salted roasted peanuts
Directions:
1. Cook the pasta according to the package directions, adding the edamame during the last 5 minutes of cooking.
2. Meanwhile, in a blender, puree the peanut butter, vinegar, soy sauce, ginger, sugar, sesame oil, and ½ cup water until smooth.
3. In a large bowl, toss the pasta with the snow peas, cabbage, and peanut dressing. Serve sprinkled with the peanuts.
Nutritional Info:
Calories 641 Fat 25g Sat Fat 4g Cholesterol 0mg Sodium 710mg Protein 30g Carbohydrate 85g Sugar 14g Fiber 17g Iron 6mg Calcium 93mg
Rantings of an Amateur Chef 
Looks nice I will try making this.
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Looks really good! 🙂
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Happy to hear you overcame green peas! This recipe looks fabulous and it is a must try!
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I’ll eat Sugar Snap Peas but that’s it as far as Peas go.
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That looks soooo so good! And honestly I bet that recipe would be just as good without the peas 😉
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Oh, I LOVE peas! This recipe sounds great and I think my toddler might actually eat it. I’m thinking this will end up on my menu soon! I’ll be sure to link back to your post 🙂
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Peas rule! This looks so gooooood.
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Wow! Looks sooo tasty. I’m really hungry all of a sudden 🙂
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Don’t quite like peas either. My mother made a ham salad, when I was a child, that was loaded with peas. It looked very appealing. In fact, it was a very pretty dish, filled with color. I could not stomach it and always believed it was because of the peas! I do like them in a hot sauce however. Perhaps peas need to be dressed up. I’d be willing to give your dish a try though. 🙂
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