Vegetable Lo Mein With Edamame and Mustard Greens

Total Time
30mins
Prep 15 mins
Cook 15 mins

Cooking Light

Ingredients Nutrition

Directions

  1. Combine 1/2 cup boiling water and mushrooms in a bowl; cover and let stand 15 minutes.
  2. Drain mushrooms in a sieve over a bowl, reserving soaking liquid. Remove and discard stems. Chop mushroom caps; set aside.
  3. Bring 2 quarts water to a boil in a Dutch oven. Add greens, and cook for 1 minute or until greens wilt.
  4. Remove greens from water with a slotted spoon. Plunge the greens into ice water; drain and squeeze dry. Set greens aside.
  5. Return water in pan to a boil. Add egg noodles, and cook for 2 minutes or until done.
  6. Drain and rinse with cold water, and drain well. Place noodles in a large bowl.
  7. Add 1 tablespoon soy sauce and sesame oil, tossing to coat, and set aside.
  8. Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add ginger; stir-fry 5 seconds.
  9. Add mushrooms, bell pepper, onions, and garlic; stir-fry 2 minutes or until bell pepper is crisp-tender.
  10. Stir in greens and edamame; stir-fry 30 seconds.
  11. Stir in reserved mushroom soaking liquid, noodle mixture, remaining 3 tablespoons soy sauce, and hoisin sauce; cook 2 minutes or until thoroughly heated.

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