Sesame-Ginger Rainbow Noodle Salad
Servings: 3 (or more, if protein is added)
Sesame-Ginger Almond Sauce
Cook the noodles according to the package directions, then drain and submerge in cool water until chilled.
Meanwhile, make the Sesame-Ginger Almond Sauce. Place the almond butter in a large microwave safe bowl. Warm for 25 seconds until somewhat runny and smooth. Add all of the other ingredients except for the water, and whisk until combined. Add the water to thin into a pourable sauce. You could also skip the microwave step and mix all of the ingredients in a food processor (if you do, no need to finely mince the ginger and garlic).
Once the noodles are chilled, add to the large bowl with the sauce and toss to combine. Add the chopped veggies and edamame, toss again to combine. Garnish with the cilantro, scallions, and sesame seeds.