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Ingredients
  • 8 ounces dry udon noodles see note #1
  • ½ cup creamy peanut butter see note #2
  • 3 tablespoons reduced sodium soy sauce or tamari
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons lime juice from 1 lime
  • 1 tablespoon honey or agave
  • 1 tablespoon toasted sesame oil
  • vegetable broth or water as needed to thin sauce
  • 1 cup edamame thawed
  • 1 cup matchstick carrots
  • ¼ cup unsalted roasted peanuts
  • 1 shallot diced finely
  • 1 bunch green onions sliced thinly
  • 2 tablespoons thai basil leaves sliced thinly (chiffonaded)
  • spicy chili crisp for topping; optional
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