Edamame Lo Mein Food

EDAMAME LO MEIN

Edamame Lo Mein image

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.

Provided by Prose

Categories Soy/Tofu

Time 30m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

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

Steps:

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.

ANYTHING LO MEIN

Anything Lo Mein image

This is my family's favorite Lo Mein recipe. We love the versatility. Add any veggies or meat you want.

Provided by PcuIcuRn

Categories Pork

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb linguine (or any long pasta you like)
3 tablespoons hoisin sauce
1/4 cup chicken broth
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 tablespoon finely chopped fresh ginger
1 medium onion, halved lengthwise and thinly sliced
8 ounces mushrooms, thinly sliced (optional)
1/2 cup thinly sliced carrot (optional)
1 cup broccoli floret (optional)
1 cup sugar snap pea, halved (optional)
1/2 head bok choy, cut
1 -1 1/4 lb shrimp or 1 -1 1/4 lb pork, cut into bite-size pieces

Steps:

Cook the noodles according to the package directions until just tender. Drain out the water. Rinse the noodles with cold water, drain them well, and then set them aside.
In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside.
Heat 1 tablespoon of the vegetable oil in a large wok or nonstick skillet over medium-high heat. Stir-fry the ginger for 30 seconds. Then add the onion and stir-fry for 2 minutes. Add the mushrooms and carrots and stir-fry 2 minutes more. Finally, add the broccoli, pea pods, and bok choy. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.
Heat the remaining tablespoon of oil in the pan. Add chicken (or other meat) and stir-fry it until it's no longer pink, about 3 to 4 minutes. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium.
Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes.

Nutrition Facts : Calories 322.3, Fat 9.1, SaturatedFat 1.4, Cholesterol 48.7, Sodium 631.9, Carbohydrate 36.1, Fiber 2.5, Sugar 5, Protein 23.4

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