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Peanutty Edamame and Noodle Salad

These naturally vegan and gluten-free noodles are made from yams, and they're super low-cal to boot.


Heat large saucepot water to boiling on high. Add shirataki noodles, edamame and corn; boil 2 minutes. Rinse and drain well.

In large bowl, whisk peanut butter, rice vinegar, Sriracha hot sauce, water and salt. Add shredded carrots, tomatoes, apple, cilantro and noodle mixture. Toss until well coated. Serve with Sriracha.

Nutrition Information (per serving): About 455 calories, 22 g protein, 50 g carbs, 22 g fat (3 g saturated fat), 13 g fiber, 540 mg sodium.


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