Peanut-Sesame Noodle Salad with Edamame (12–15 servings)

Ingredients

• 2 1/2 lb (1.1 kg) dry soba noodles or spaghetti (about 4 standard 1-lb boxes total; use 2 1/2 lb)
• 4 cups shelled edamame, thawed (from frozen)
• 2 large carrots, julienned or grated
• 2 red bell peppers, thinly sliced
• 2 large cucumbers, thinly sliced or julienned
• 8 scallions, thinly sliced
• 2 cups shredded red cabbage (optional but great)
• 1 1/2 cups chopped cilantro and/or mint (optional)
• 1 cup roasted peanuts, roughly chopped (optional for extra crunch)
• 1 1/2 cups creamy peanut butter
• 1/2 cup soy sauce or tamari
• 1/3 cup rice vinegar (or apple cider vinegar)
• 1/3 cup toasted sesame oil
• 1/3 cup honey or maple syrup
• 2 tbsp grated fresh ginger
• 6 cloves garlic, finely grated
• 1–2 tsp chili crisp or sriracha (optional)
• 1 1/2 to 2 cups hot water, to loosen
• 2 tbsp toasted sesame seeds
• 1–2 limes, cut into wedges (optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook noodles just until tender but still springy (check early—overcooked noodles go mushy in meal prep).
2. Drain and rinse under cold running water until fully cool. Shake very dry.
3. Toss noodles with 1–2 teaspoons toasted sesame oil (taken from the dressing amount if you like) to prevent sticking.
4. In a bowl (or blender), whisk peanut butter, soy sauce/tamari, rice vinegar, sesame oil, honey/maple, ginger, garlic, and chili (if using).
5. Whisk in hot water a little at a time until the dressing is silky and pourable, like heavy cream. Taste: it should be savory-sweet with gentle tang—not sharp. Adjust with a splash more water (to mellow), a bit more honey/maple (to round), or a touch more vinegar (to brighten).
6. In your largest mixing bowl (or a clean stockpot), combine noodles, edamame, carrots, bell peppers, cucumbers, scallions, cabbage (if using), and herbs (if using).
7. Pour over about 3/4 of the dressing and toss thoroughly. Add more dressing as needed—noodles drink it up.
8. Finish with sesame seeds and (if using) chopped peanuts.
9. Portion into 12–15 containers. If you want peak crunch, pack cucumbers/peanuts separately and add at eating.
10. Serve cold or room temp; if warming, just take the chill off—don’t cook it. Sensory cue: it should stay glossy and saucy, not dry—add a splash of water and toss to revive.

Notes

Storage: Keeps 4 days refrigerated. If making ahead, hold back some dressing and add before serving for the glossiest noodles. Make it vegan with maple syrup. Peanut-free swap: use sunflower seed butter 1:1 and add an extra pinch of salt; flavor becomes a bit toastier and less sweet. Add-ins that work: shredded rotisserie-style tofu, baked tofu cubes, or extra edamame.