Spicy Peanut Rice Noodle Bowl

A Southeast Asian–inspired noodle bowl: tender rice noodles cooked directly in a curry-scented peanut sauce so they’re lightly glazed, then piled with quick-pickled shredded carrots, seared edamame, and crunchy red cabbage. Chopped peanuts, torn Thai basil, and lime wedges finish it. Regular basil works if Thai basil isn’t available.

Ingredients

• 1 cup shredded carrots
• 2 tablespoons seasoned rice vinegar
• 12 ounces (¼-inch wide) rice noodles
• 3 tablespoons vegetable oil
• 1 cup frozen edamame
• 1 recipe Curried Peanut Sauce (see page 166)
• 1 cup shredded red cabbage
• ⅓ cup dry-roasted peanuts, chopped
• 2 tablespoons torn fresh Thai basil
• Lime wedges

Instructions

1. Combine carrots and vinegar in small bowl; set aside. Cover noodles with very hot tap water in large bowl and stir to separate. Let noodles soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain noodles.
2. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add edamame and cook until spotty brown but still bright green, about 2 minutes; transfer to bowl. In now-empty skillet, heat remaining 2 tablespoons oil over medium heat until shimmering, add drained noodles, 1¼ cups water, and ½ cup peanut sauce and cook until sauce has thickened slightly and noodles are well coated and tender, about 1 minute.
3. Divide noodles among individual serving bowls, then top with carrots, edamame, and cabbage. Drizzle with remaining peanut sauce, sprinkle with peanuts and basil, and serve with lime wedges.