Peanut Noodles with Edamame

This was a delicious cold salad that made a great quantity.  We will be eating this for lunch this week, taking it to work and on picnics!  It would be a great one to bring along to potlucks as it is easy to make and makes so much. 

Peanut Noodles with Edamame

3/4 lb. whole wheat spaghetti
1 c. frozen shelled edameme
1/2 c. peanut butter
4 Tbsp. rice vinegar
3 Tbsp. soy sauce
1 Tbsp. grated fresh ginger
1 Tbsp. brown sugar
1 Tbsp. toasted sesame oil
1 c. sugar snap peas
3 c. shredded red cabbage
1 rotisserie chicken, cleaned of bones and skin and shredded
1/2 c. salted roasted peanuts

Cook pasta according to package directions adding the edamame during the last 5 minutes of cooking.  Rinse with cold water.

Meanwhile, in a blender, puree the peanut butter, vinegar, soy sauce, ginger, sugar, sesame oil, and 1/2 c. water until smooth.

In a large bowl, toss the pasta with the vegetables, chicken, peanuts, and dressing.  Serve chilled.

Husband Rating: 7 out of 10

Food for Thought: This was delicious but I purposely left out any "hotness" for the kids sake.  I highly recommend adding a little sriracha sauce or sambal oeleck to this if you like a little spice.  Both my husband and I really liked it this way.