Monday, September 08, 2008

Edamame Lo Mein

I meant to make this last week but the week was too hectic so I ended up bouncing some of the meals to this week. Plus we were a little bit burned out on Asian food. So tonight I made this edamame lo mein. I used some awesome whole wheat spaghetti made with flax seed for some added nutritional benefits, and I used some extra crushed red pepper although it didn't make it spicy. This does not taste at all like the lo mein from restaurants, but it is still yummy. It's a typical Asian noodle dish, just with a lot of delicious edamame in it. We would make this again.

lo mein

Edamame Lo Mein
Eating Well April/May 2006

This is not the greasy Lo Mein of your favorite Chinese take-out, it tastes even better. Plus you get plenty of nutrients with the addition of edamame, a great vegetarian protein source. Make it a Meal: Fruit sorbet and sesame cookies are a perfect ending.

8 ounces whole-wheat spaghetti
2 cups frozen edamame (shelled soybeans)
4 scallions, thinly sliced
1/4 cup oyster sauce or vegetarian "oyster" sauce
1/4 cup rice-wine vinegar
3 tablespoons reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons toasted sesame oil
1/8 teaspoon crushed red pepper
2 tablespoons canola oil
2 medium carrots, cut into matchsticks
2 small red bell peppers, cut into matchsticks

1. Bring a large pot of water to a boil. Add spaghetti and edamame and cook, stirring occasionally, until the pasta is just tender, 8 to 10 minutes or according to package directions. Drain.

2. Meanwhile, whisk scallions, oyster sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar is dissolved.

3. Heat canola oil in a large nonstick skillet over high heat. Add carrots and bell peppers and cook, stirring often, until slightly softened, 3 to 4 minutes. Add the pasta and edamame. Cook, stirring occasionally, until the pasta is crispy in spots, 1 to 2 minutes. Add the sauce and stir to combine.

Yield: 4 servings

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