NUTTY ASIAN NOODLES with CARROTS & EDAMAME

NUTTY ASIAN NOODLES w/ CARROTS & EDAMAME
~adapted from Everyday with Rachael Ray

Noodling around begins with perking up your pasta night!!
Here’s a yummy, nutty sauce with lots of colorful, kid-approved veggies.

Ingredients
1 3/4 C unsalted peanuts or cashews
2 carrots
1/2″ piece of ginger
1 C veg. broth
3 Tbsp soy sauce
2 Tbsp ♥ Olive My Heart♥ Honey Ginger Vinegar
2 tsp ♥ Olive My Heart♥ Toasted Sesame Seed Oil
2 Tbsp packed dark brown sugar
1/4 tsp salt
2/3lb linguine or 1 lb fresh Lo Mein noodles
1 C thawed frozen shelled edamame.

1. Preheat oven to 350 degrees. Spread the nuts on a baking sheet & roast until toasted (about 8 min). Let cool. Measure out 1/4 C. nuts chop & set aside for garnish.

2. Peel the carrots & shred on a box grater – set aside. Using the edge of a spoon scrape the brown skin off the ginger. Before moving on, bring a large pot of water to a boil.

3. Measure the broth in a liquid measuring cup, then pour in the Soy Sauce, Honey Ginger Vinegar & Roasted Sesame Seed Oil; stir to combine.

4. Whiz the remaining whole nuts, brown sugar, ginger and 1/4 tsp salt in a food processor until finely chopped. With the machine on, slowly pour in broth mixture & process until smooth.

5. Add the noodles to the boiling water & cook according to the package directions, stirring occasionally.

6. Drain the noodles in a colander & rinse well with cold water, rinse the pasta pot to cool it off. Put the noodles back in the pot.

7. Pour the Sauce over the Noodles; stir again.

8. Transfer the noodles to bowls using tongs. Sprinkle the reserved chopped nuts on top!!

VOILA !!! NUTTY ASIAN NOODLES W/ CARROTS & EDAMAME