Buckwheat noodles with Thai peanut sauce

Ingredients:

• 225 g of buckwheat soba noodles
• 170 g frozen edamame beans in pods (defrosted)
• 2 large red bell peppers, very thinly sliced ​​into long strips
• 1/3 cup prepared Thai peanut sauce
• 1 - 2 tsp low-salt soy sauce
• 1/2 tsp dried hot pepper flakes
• Juice of 1 lime
• 1/4 cup fresh cilantro leaves (not chopped)
• 1.5 tsp toasted black or white sesame seeds
• Lime wedges for serving

Preparation:

1. In a large serving bowl, combine peanut sauce, 2 tablespoons water, soy sauce, hot pepper flakes, and lime juice.
2. Bring a large pot of water to a boil. Add the noodles, edamame, and bell pepper and cook according to package directions, or about 4 minutes. Strain the noodles and vegetables. Rinse under cold water to cool, then drain well. Transfer to the bowl with the peanut sauce and toss well.
   
   Sprinkle with cilantro leaves and sesame seeds. Serve at room temperature, topped with lime wedges for squeezing.