Edamame Lo Mein

Prose's Note:

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.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 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

Directions:

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

Reviews

[IngridH]

After reading the other reviews about not having enough sauce, here's what I did for 2 servings: Made the sauce as directed for the full recipe. Cooked 1 serving (55 grams) of rice noodles, and added to the sauce. Sauteed 1/4 cup edamame, 1 handful bean sprouts, 1/4 of a small red pepper, 1 sliced green onion, 4 small sliced cremini mushrooms, and 5 sliced snow peas in about a teaspoon of sesame oil; then added to the noodles and sauce. I had a bit of leftover cooked salmon in the fridge, so I flaked that and added to everything else. Topped the finished product with chopped cilantro. I really enjoyed the flavor of the sauce, it was nicely balanced between sweet and tart. I ended up with a bit more than I needed, so I'll likely make half a recipe of sauce next time for the amount of noodles and veggies I need for two servings. Overall, very tasty, and as mentioned in the note, a good way to use up bits of vegetables that are lurking in the fridge. A nice additional touch would be to add a bit of chile paste to the sauce, if you like to spice it up a bit.

[SAHS]

This was pretty good, something I'll enjoy eating the leftovers of but probably won't make again. We had to quadruple the sauce recipe to get our noodles coated, it was kind of unwieldy to toss everything together -- I'd go back and make up separate plates, layering the veggies on the noodles, rather than tossing it all in a bowl.

[magpie diner]

I started off with this thinking I had all the ingredients on hand, only to find I hadn't. So it didn't end up being "edamame" lo mein, but delicious none the less with my veg substitutions. I always enjoy that lime/peanut combo, and this one is great - so quick and easy to put together, a nice weeknight meal. It did get a little dry for me when it all went together in the saute pan, maybe too many noodles, I think my package was more than 10 ounces. So as someone who loves sauce, I think I'd increase that next time (or decrease the noodles...cuz it really makes a lot!). I like the grated carrot in this, they kind of stick to the noodles instead of all falling to the bottom of the pan. Thanks Prose....I'm sure I'll be making this often!!