Peanut Noodle Salad

This is a delightfully light and flavorful summer noodle salad. I adapted the recipe from another blog: peasandthankyou.com.

For the peanut sauce:

- 1/2 cup light coconut milk

- 1/2 cup fire roasted tomatoes in juice {Muir Glen Organic is the brand I used}. If you

can't find fire roasted, plain stewed tomatoes would do in a pinch.

- 1/4 cup peanut butter {I used chunky}

- 3 Tbsp low sodium soy sauce

- juice of 1 lime

- 2 tsp minced ginger

- 1 tsp minced garlic

- 1 Tbsp agave nectar or maple syrup

- sriracha to taste {for a bit of heat; optional}

1) combine all ingredients in a blender and blend until smooth. Set aside.

For the noodle salad:

- 8 oz. rice noodles {can be found in the Asian section}

- 1 red pepper, chopped

- 2 cups bok choy, chopped {mostly leafy green part}

- 2 cups frozen shelled edamame {if you can't find edamame, baby lima beans will do in a pinch}

- 1/4 cup fresh cilantro, chopped

- 1/4 cup peanuts, chopped

1) Prepare rice noodles according to package directions. Drain and set aside.

2) Spritz wok or large frying pan with cooking spray or a Tbsp of extra virgin olive oil. Heat over medium high heat. Add bell pepper, bok choy and edamame and stir fry until crisp tender, approximately 4-5 minutes.

3) Add drained noodles directly to pan.

4) Add sauce and toss to coat. {I reserved 1/2 cup of sauce to add to any leftovers}

5) Serve immediately or refrigerate to serve cool. Garnish with cilantro and peanuts.