Edamame Lo Mein Food
CABBAGE LO MEIN
Jam-packed with a colorful medley of vegetables, this classic noodle dish relies on a bold sesame-soy sauce to tie all the flavors and textures together.
Provided by Lauren Grant
Categories Healthy Asian Noodle Recipes
Time 50m
Number Of Ingredients 17
Steps:
- Combine 2 tablespoons sesame oil, soy sauce and crushed red pepper in a large bowl. Add chicken, toss to coat, and set aside.
- Bring a large pot of water to a boil. Cook noodles in the boiling water according to package directions. Drain, transfer to a large bowl and toss with the remaining 2 teaspoons sesame oil and chile-garlic sauce. Set aside.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add mushrooms and cook until juices are released and the mushrooms are golden and tender, 4 to 5 minutes. Stir in garlic, ginger and scallions and cook until fragrant, 1 minute. Transfer to a medium bowl.
- Add 1 tablespoon vegetable oil to the pan and heat over medium-high heat until shimmering. Add broccoli, bell pepper, and snow peas. Cook until tender-crisp, 2 to 3 minutes. Stir in cabbage and cook until wilted, 2 minutes. Transfer to the bowl with the mushroom mixture.
- Heat the remaining 1 tablespoon vegetable oil in the pan over medium-high heat. Add the reserved chicken, leaving the sauce in the bowl. Sauté the chicken until cooked through, 2 to 3 minutes. Meanwhile, add broth and cornstarch to the reserved sauce and whisk to combine. Add the sauce to the pan with the chicken; simmer until thickened, 1 to 2 minutes.
- Add the vegetable mixture to the pan and toss to combine. Transfer the chicken and vegetables to the bowl with the noodles and toss to combine.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 26.6 g, Cholesterol 64.5 mg, Fat 23.4 g, Fiber 5 g, Protein 26.1 g, SaturatedFat 3.4 g, Sodium 551.7 mg, Sugar 17.5 g
EDAMAME LO MEIN
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
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.
VEGETARIAN LO MEIN NOODLE SALAD
Here's a fun use for the peanut butter in your pantry - a cold noodle salad that's healthy and not at all costly. It's a great dish to serve either at room temperature or chilled. (From Betty Crocker's "Money Saving Meals" cookbook)
Provided by PSU Lioness
Categories Soy/Tofu
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Break lo mein noodles into thirds and cook as directed on package.
- Rinse with cold water; drain.
- Cook edamame as directed on bag; drain.
- In Medium bowl, place bell pepper, onions, noodles and edamame.
- In a small bowl, beat dressing ingredients with wire whisk until well blended.
- Spoon over noodle mixture; toss to coat.
- Serve immediately, or cover and refrigerate until serving time.
Nutrition Facts : Calories 431.6, Fat 26.8, SaturatedFat 4.2, Sodium 914.9, Carbohydrate 37.6, Fiber 5.3, Sugar 7.5, Protein 14.6
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