Creamy Peanut Rice Noodles

• 75 g dry rice noodles — Dry rice noodles
• 170 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 90 g cooked shelled edamame — Cooked shelled edamame
• 24 g natural peanut butter — Natural peanut butter
• 100 g cucumber, julienned — Cucumber with peel
• 70 g carrots, julienned — Raw carrots
• 18 g lime juice — Fresh lime juice
• 12 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 8 g cilantro, chopped — Fresh cilantro

Method

1. 1Soften the noodlesCover noodles with boiling water for 7 minutes, stir twice, then drain.7 minLook for: The ingredients are fully prepared and ready for the next action.
2. 2Rinse briefly with warm water thoroughlyRinse briefly with warm water thoroughly, then shake off all excess liquid.Look for: Noodles are flexible with a lightly firm center.Safety: Drain boiling water away from your body.
3. 3Measure ingredients: Whisk the creamy sauceMeasure nonfat greek yogurt, peanut butter, lime juice, and reduced sodium soy sauce using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Whisk the creamy sauceWhisk yogurt, peanut butter, lime, soy sauce, and 35 g warm water until smooth.45 secLook for: The sauce falls in a creamy ribbon with no peanut-butter streaks.Safety: Declare milk, peanut, soy, and wheat.
5. 5Warm noodles and edamameAdd noodles and edamame to a wide skillet with 25 g water.Look for: Everything is evenly positioned and ready for the next action.
6. 6Toss over medium for 2 minutesToss over medium for 2 minutes until steaming.2 minLook for: Noodles are hot and separate rather than clumped.Safety: Use cooked edamame and avoid splashing.
7. 7Finish off heatRemove from heat. Let the cooking surface reach the stated heat before adding the ingredients.Look for: The cooking surface or appliance is fully heated and ready for the next action.
8. 8Rest 1 minuteRest 1 minute, fold in sauce, then top with cucumber, carrot, and cilantro.2 minLook for: Sauce coats without curdling and vegetables remain crisp.Safety: Refrigerate leftovers within 2 hours.