1. To prepare the recipe, start by combining the carrots and vinegar in a small bowl and set it aside. In a large bowl, cover the noodles with very hot tap water and stir to separate them. Allow the noodles to soak for about 20 minutes until they are softened, pliable, and limp, but not fully tender. Drain the noodles.

2. Next, heat 1 tablespoon of oil in a 12-inch nonstick skillet over medium-high heat until it is just smoking. Add the edamame and cook for about 2 minutes until they become spotty brown but still retain their bright green color. Transfer the edamame to a bowl.

3. In the same skillet, heat the remaining 2 tablespoons of oil over medium heat until it shimmers. Add the drained noodles, 1¼ cups of water, and ½ cup of peanut sauce. Cook the mixture until the sauce thickens slightly and the noodles are well coated and tender, which should take about 1 minute.

4. Divide the noodles among individual serving bowls and top them with the carrots, edamame, and cabbage. Drizzle the remaining peanut sauce over the top and sprinkle with peanuts and basil. Serve the dish with lime wedges.

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With permission from and thanks to Vegan for Everybody (p. 175). America's Test Kitchen. Photo by ATK.

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