Saturday, October 13, 2012

#700: Edamame Lo Mein


I was going to make this recipe one day for the teachers at lunch (I still might) but my sister asked me to make it for my nephew's birthday instead.  So I was happy to oblige (besides it was a new recipe AND I could mark off another pinterst pin). 

Happily, this makes my 700th tried and reviewed recipe!  I'm glad that it was one made for a special occassion.  Happy 1st Birthday Nathan!!  Aunt Tracy loves you SO much!

My sister thought this would be better warm.  I guess I sort of agree with her, however, I still really, really enjoyed this cold/room temp as well.  Personally I would have liked it more without the peppers (I tended to eat around them) but I LOVED the edamame in it!  This was super simple to make.  A little spicy for my liking but definitely not over powering!
I would definitely make this again.




Look at that little chunky monkey!




8 ounces whole-wheat spaghetti (I used white Ronzoni pasta)
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

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.

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

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.

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