search saves

Warm Glass Noodles With Edamame

Chef Yotam Ottolenghi’s recipe from his cookbook, "Plenty".

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • Have a large pan of hot water ready for softening the noodle. Drop the noodles into the hot water and stir them every couple minutes, testing until they are the al dente.
  • To make the sauce, whisk together in a small bowl all of the sauce ingredients; set aside.
  • Heat the wok over medium high heat. Add the peanut oil and the garlic; stir fry until the garlic begins to turn golden. Add the chili pepper and cook for just a minute.
  • Turn the heat off under the wok and add the sauce mixture, the noodles, scallions and about 2/3 of the drained edamame beans. Toss gently to combine and coat everything with the sauce.
  • Return the pan to the heat for a few seconds, just to warm through.
  • Pile up on a large platter or in a shallow bowl and scatter over the remaining edamame beans and the sesame seeds.
  • Garnish with more fresh mint and cilantro, if desired, and serve in big noodle bowls.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@gailanng
Contributor
@gailanng
Contributor
"Chef Yotam Ottolenghi’s recipe from his cookbook, "Plenty"."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. gailanng
    Chef Yotam Ottolenghi’s recipe from his cookbook, "Plenty".
Advertisement