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.
- 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
- 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.
We really liked this dish both vegetarians and meat lovers, we would so make this again.
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.
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.