Recipe by Prose
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
Directions See How It's Made
- 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.