Health & Wellness Champions

This version adds edamame for a satisfying, complete-protein upgrade while keeping everything whole-food and oil-free.

Ingredients

For the noodles and vegetables• 8 oz whole-grain linguine• 1½ cups shelled edamame (fresh or frozen, thawed)• 3 cups green cabbage, thinly sliced• 1 red bell pepper, thinly sliced• 1 cup carrots, julienned or shredded• 1 cup broccoli florets or snap peas• 3 cloves garlic, minced• 1 tbsp fresh ginger, grated• 2–3 tbsp water or vegetable broth (for sautéing)

For the peanut sauce• ½ cup natural peanut butter• 3 tbsp tamari• 1½–2 tbsp brown sugar (to taste)• 1 tbsp rice vinegar or fresh lime juice• ½ tsp chili garlic sauce or red pepper flakes (optional)• ½ cup warm water, added gradually

Optional garnishes• Chopped scallions• Fresh cilantro• Crushed peanuts or sesame seeds (optional)

Instructions

Cook the linguine according to package directions until al dente. Drain and set aside.

Whisk together all peanut sauce ingredients until smooth and creamy, thinning with warm water as needed.

In a large skillet or wok over medium heat, sauté garlic and ginger with a splash of water or broth until fragrant. Add cabbage, carrots, bell pepper, and broccoli. Cook, stirring frequently, until vegetables are tender-crisp and the cabbage has softened.

Stir in the edamame and cook for 1–2 minutes, just until heated through.

Add the cooked linguine and pour the peanut sauce over everything. Toss gently until evenly coated and warmed through. Taste and adjust seasoning if needed.

Serve warm, garnished as desired.

Quick tipThis dish gets even better after sitting for 10–15 minutes as the cabbage and noodles absorb the sauce—perfect for meal prep.