Spicy Peanut Noodles with Edamame

1.Cook the noodles according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and set aside.

2.While noodles are cooking, prepare the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sriracha. Gradually whisk in the warm water, a tablespoon at a time, until the sauce is smooth and reaches your desired consistency. It should be thick enough to coat the noodles but pourable.

3.Heat sesame oil in a large skillet or wok over medium-high heat. Add the sliced red bell pepper and the white parts of the green onions. Sauté for 3-4 minutes until the bell pepper is slightly tender-crisp.

4.Add the shelled edamame to the skillet and cook for another 2-3 minutes, stirring occasionally, until heated through.

5.Add the cooked and drained noodles to the skillet with the vegetables. Pour the peanut sauce over the noodles and vegetables.

6.Toss everything together until the noodles and vegetables are evenly coated in the sauce. Cook for 1-2 minutes, allowing the sauce to warm through.

7.Remove from heat. Stir in the green parts of the green onions. Serve immediately, garnished with toasted sesame seeds, crushed peanuts, and fresh cilantro, if desired.