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wasabi edamame salad with spicy rice noodles
[this was soooooo good!]
[also, the recipe is long and looks intimidating. it isnt. def worth a try]
what you need :
*10 ounces of rice noodles
*1 cup vegetable broth
*2 tablespoons garlic, chopped
*2 tablespoons ginger, grated
*1 tablespoon wasabi paste
*1 teaspoon sesame oil
*5 tablespoons sugar
*2 tablespoons soy sauce
*1 tablespoon rice vinegar
*2 tablespoons cornstarch
*2 tablespoons canola oil
*1 teaspoon crushed red pepper flakes
*1 cup onion, chopped
*1 cup carrots, chopped
*1 cup bell pepper, chopped
*1 pound [frozen, unshelled!] edamame
how to do it :
1) soak rice noodles in boiling water for 4-6 min; drain well, set aside.
2) meanwhile, whisk together vegetable broth, garlic, ginger, wasabi paste, sesame oil, sugar, soy sauce, rice vinegar and cornstrach in a small bowl to make sauce; also set aside.
3) heat wok/pan over medium high heat. add canola oil and red pepper flakes. stir-fry for 5 seconds. stir in drained noodles and fry. stir often for 3 minutes. pour one-third of the reserved sauce over noodles and toss for 1 minute. transfer noodles to platter and keep warm.
4) heat 1 tablespoon of the remaining oil in wok. stir in onions, carrots, bell peppers and stir-fry for 3 minutes. pour half of the remaining sauce over veggies and toss for a minute. transfer veggies to platter, arranging them over the warm noodles.
5) heat remaining 1 tablespoon of oil in wok. add 1 pound edamame and stir-fry for 2 minutes. stir in remaining sauce and cook for another 2 minutes. spoon edamame over veggies and noodles, add sesame seeds and eat right away.
this recipe serves 6. the leftovers arent as good the next day [the noodles get a little sticky] but, my goodness, this might be one of my favorite things we have made/eaten in months.