Vegetarian Lo Mein Noodle Salad

Here's a fun use for the peanut butter in your pantry - a cold noodle salad that's healthy and not at all costly. It's a great dish to serve either at room temperature or chilled. (From Betty Crocker's "Money Saving Meals" cookbook)

• Ready In: 20 mins
• Serves: 6

Ingredients

• SALAD

• 1 (8 ounce) package  lo mein noodles
• 1 (10 ounce) bag  frozen shelled edamame
• 1  large red bell pepper, chopped (1 1/2 cups)
• 4  medium green onions, sliced (1/4 cup)

• DRESSING

• 1⁄3 cup rice vinegar
• 1⁄3 cup peanut butter
• 1⁄4 cup soy sauce
• 2  tablespoons  packed brown sugar
• 2  tablespoons  vegetable oil
• 1⁄4 teaspoon crushed red pepper flakes

Directions

1. Break lo mein noodles into thirds and cook as directed on package.
2. Rinse with cold water; drain.
3. Cook edamame as directed on bag; drain.
4. In Medium bowl, place bell pepper, onions, noodles and edamame.
5. In a small bowl, beat dressing ingredients with wire whisk until well blended.
6. Spoon over noodle mixture; toss to coat.
7. Serve immediately, or cover and refrigerate until serving time.