Edamame Lo Mein
photo by januarybride
- Ready In:
- 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.
Questions & Replies
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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.
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!!
The sauce is really the star here - and being that I like it saucy, I doubled it. I followed JB's lead and added broccoli; I also upped the garlic and ginger. I threw in some flavoured/marinated tofu after I tossed it all together, for additional protein. This dish was great for me because I tried two things again that I'd not tried in a very long time - rice noodles (which I hadnt tried since boiling them once and not realizing until today that you're only supposed to soak them), and peanut butter in a stirfry sauce. I'm so glad you posted this, Prose - it's a winner! Made for Veggie Swap 16.
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Very nice dinner, indeed. The only changes I made were the addition of 2 more cloves of garlic, adding the 2 T of chopped cilantro into the dressing mix, subbed lo mein noodles for the rice noodles and added some broccoli as I tend to like more veggies than noodles. Can't wait to try the leftovers cold tomorrow for lunch. Made for VEG*N Tag.
I was skeptical when I poured the sauce on as it didn't seem enough, but on the first bite I was hooked. This was really GOOD! The peanut butter and garlic blend so nicely and the veggies give nice crunch. I scaled it down for one serving since DH is out of town, and it made a fairly substantial meal. I subbed broccoli for the bean sprouts as I didn't have any on hand, and lo mein noodles for the rice noodles. I also added a scrambled egg white because I tend to enjoy an egg garnish at restaurants. I did sprinkle on a bit more Braggs, but I tend to like things pretty salty. i also used crunchy peanut butter and I think it really added a nice texture. Thanks for posting; this is a keeper! Made for Healthy Choices 2008.
RECIPE SUBMITTED BY
http://www.recipezaar.com/members/home/451456/Paula+Grad+18.JPG I'm a grad student and also teach at two different schools, so I need some fast/easy recipes. I try to eat vegan, and most of my creations are also gluten-free because my husband is Diabetic/Celiac. I don't post any recipes I have not personally tried and liked.