1 ½ cups (230g) edamame beans (or substitute for tofu)
1 large handful of spinach
10 oz. (280g) ramen noodles
½ cup (25g) chopped coriander
roasted peanuts (optional)
3 tbsp. peanut butter
1 lime, juiced
4 tbsp. soy sauce or coconut aminos
3 cloves garlic, crushed
3 tsp. maple syrup
10 drops hot sauce
Place a large saucepan of water on the stove and bring to a boil. While waiting for the water to boil, slice the peppers, cabbage and onion into long thin strips.
Make the peanut sauce by mixing peanut butter, lime juice, soy sauce, crushed garlic, maple syrup, and hot sauce in a small bowl and stirring well to combine.
Once the water is boiling, place the ramen noodles into the water and cook as per instructions on the packaging. While the noodles are cooking, sauté the cabbage, red pepper, spinach, onion, and edamame beans for 2 minutes in a large frying pan over medium heat. Add the peanut sauce to the vegetables and mix well. Continue cooking until the vegetables are fully cooked, approximately 5-10 minutes.
Drain the noodles and add into the frying pan. Stir well to combine.
To serve, place the vegetables and noodles into a large bowl, top with chopped coriander. You can also add some roasted peanuts and a little soy sauce.
For a quick fix, you can sub the Peanut sauce for store-bought Thai peanut sauce.
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