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Tuesday, March 1, 2011

: vegan meal of the week : week 7 :

this weeks meal came from the whole foods recipe app on my iphone.
the app is free and its super great. you can type in an ingredient that you want to use & it will find recipes for you. or you can search by allergy/diet/ ect criteria.

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.