EDAMAME LO MEIN

Edamame Lo Mein image

Recently, this is my favorite easy dinner. I like to make a large batch and eat the leftovers for lunch all week. It's good hot or cold! This is a mixture between a recipe I found in the local newspaper and one from Alex Jamieson's The Great American Detox Diet. It can easily be adapted to whatever's in your veggie drawer.

Provided by Prose

Categories Soy/Tofu

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

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Ingredients

1 (10 ounce) package rice noodles
2 cups frozen edamame (shelled)
1 teaspoon sesame oil or 1 teaspoon olive oil
4 green onions, sliced
1 cup mung bean sprouts
1 red bell pepper, sliced
1 small zucchini, grated
2 carrots, grated
1 portabella mushroom, sliced
3 tablespoons peanuts, chopped (optional)
2 tablespoons Braggs liquid aminos or 2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1 teaspoon honey
1 garlic clove, crushed
1 lime, juice of
1 teaspoon ginger, minced, grated, ground
1 tablespoon peanut butter
2 tablespoons cilantro

Steps:

Prepare rice noodles according to package directions, adding edamame for the last 4-5 minutes of cooking time. Drain.
Meanwhile, in a large wok or pan, sautee the the veggies and peanuts in the oil.
Whisk the remaining ingredients together in a medium bowl to form the sauce.
Toss the noodles, veggies and sauce together. Garnish with cilantro.

*** Explore more Edamame Lo Mein Recipes »

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