📖 Instructions

1. First, let's cook the edamame. Bring a small pot of salted water to a boil. Add one cup of frozen edamame and cook for about 3-5 minutes, or until bright green and tender. Drain and set aside. Don't overcook—we want them to still have a little bite!
2. Next, cook the shirataki noodles. This part's crucial. Rinse the noodles thoroughly under cold water to remove excess liquid. This is SUPER important for getting rid of that slightly fishy smell some people mention. Then, boil them for 2-3 minutes only! Don't boil them for too long, or they'll get mushy. Drain well in a colander.
3. Now for the sauce! In a large bowl, whisk together 1/4 cup peanut butter (smooth or crunchy, your call!), 2 tablespoons soy sauce (or tamari for gluten-free), 1 tablespoon rice vinegar, 1 tablespoon sriracha (or to taste!), 1 tablespoon honey or maple syrup (for sweetness), and 1 tablespoon sesame oil. Add 2-3 tablespoons of water to thin the sauce to your desired consistency. Taste and adjust seasonings—a pinch of salt or pepper might do the trick!
4. Gently toss the cooked shirataki noodles and edamame into the peanut sauce, making sure every strand of noodle is nicely coated. If you feel it's too thick, add a little more water.
5. Serve immediately and garnish with chopped peanuts, sesame seeds, and a sprinkle of chopped green onions (optional!). Extra sriracha is always a good idea, too!