Edamame Lo Mein Food

CABBAGE LO MEIN

Cabbage Lo Mein image

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

Time 50m

Number Of Ingredients 17

Ingredients

2 tablespoons plus 2 teaspoons sesame oil, divided
3 tablespoons reduced-sodium soy sauce
¼ teaspoon crushed red pepper
12 ounces boneless, skinless chicken breast, cut into 1/4-inch slices
8 ounces lo mein noodles
1 teaspoon chile-garlic sauce
3 tablespoons vegetable oil, divided
5 ounces mushrooms, thinly sliced
4 cloves garlic, minced
2 tablespoons chopped fresh ginger
1 bunch scallions, thinly sliced
2 cups small broccoli florets (about 1 large crown)
1 red bell pepper, sliced
1 cup snow peas, halved
4 ½ cups thinly sliced napa cabbage (1/2 head)
¾ cup unsalted chicken broth
1 teaspoon cornstarch

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

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.

VEGETARIAN LO MEIN NOODLE SALAD

Vegetarian Lo Mein Noodle Salad image

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

Ingredients

1 (8 ounce) package lo mein noodles
1 (10 ounce) bag frozen shelled edamame
1 large red bell pepper, chopped (1 1/2 cups)
4 medium green onions, sliced (1/4 cup)
1/3 cup rice vinegar
1/3 cup peanut butter
1/4 cup soy sauce
2 tablespoons packed brown sugar
2 tablespoons vegetable oil
1/4 teaspoon crushed red pepper flakes

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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