Asian Noodles With Edamame Recipes

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EDAMAME AND SOBA NOODLE BOWL



Edamame and Soba Noodle Bowl image

Toothsome soba noodles are made from buckwheat flour. -Matthew Hass, Franklin, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 package (12 ounces) uncooked Japanese soba noodles or whole wheat spaghetti
2 tablespoons sesame oil
2 cups fresh small broccoli florets
1 medium onion, halved and thinly sliced
3 cups frozen shelled edamame, thawed
2 large carrots, cut into ribbons with a vegetable peeler
4 garlic cloves, minced
1 cup reduced-fat Asian toasted sesame salad dressing
1/4 teaspoon pepper
Sesame seeds, toasted, optional

Steps:

  • In a 6 qt. stockpot, cook noodles according to package directions; drain and return to pan., Meanwhile, in a large skillet, heat oil over medium heat. Add broccoli and onion; cook and stir until crisp-tender, 4-6 minutes. Add edamame and carrots; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add vegetable mixture, dressing and pepper to noodles; toss to combine. Sprinkle with sesame seeds if desired.

Nutrition Facts : Calories 414 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 867mg sodium, Carbohydrate 64g carbohydrate (12g sugars, Fiber 4g fiber), Protein 18g protein.

WARM GLASS NOODLES WITH EDAMAME



Warm Glass Noodles With Edamame image

Make and share this Warm Glass Noodles With Edamame recipe from Food.com.

Provided by gailanng

Categories     Asian

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons grated ginger or 2 tablespoons galangal
4 limes, juice of
3 tablespoons peanut oil or 3 tablespoons canola oil
2 tablespoons palm sugar or 2 tablespoons brown sugar
2 teaspoons tamarind paste (not pulp)
1 teaspoon tamari or 1 teaspoon soy sauce
1 teaspoon kosher salt (less if using table salt) or 1 teaspoon sea salt, to taste (less if using table salt)
7 ounces cellophane noodles
2 tablespoons peanut oil or 2 tablespoons canola oil
3 garlic cloves, peeled and smashed
2 1/2 cups cooked edamame beans, drained
1 fresh red chili pepper, small dice (optional to taste)
3 scallions, whites and greens cut into thin coins
3 tablespoons chopped fresh cilantro (plus a few leaves to garnish)
3 tablespoons chopped of fresh mint (plus a few leaves to garnish)
3 tablespoons sesame seeds, toasted (can use both white and black seeds)

Steps:

  • Have a large pan of hot water ready for softening the noodle. Drop the noodles into the hot water and stir them every couple minutes, testing until they are the al dente.
  • To make the sauce, whisk together in a small bowl all of the sauce ingredients; set aside.
  • Heat the wok over medium high heat. Add the peanut oil and the garlic; stir fry until the garlic begins to turn golden. Add the chili pepper and cook for just a minute.
  • Turn the heat off under the wok and add the sauce mixture, the noodles, scallions and about 2/3 of the drained edamame beans. Toss gently to combine and coat everything with the sauce.
  • Return the pan to the heat for a few seconds, just to warm through.
  • Pile up on a large platter or in a shallow bowl and scatter over the remaining edamame beans and the sesame seeds.
  • Garnish with more fresh mint and cilantro, if desired, and serve in big noodle bowls.

Nutrition Facts : Calories 446.7, Fat 20.6, SaturatedFat 3.4, Sodium 1990.8, Carbohydrate 64.6, Fiber 4.4, Sugar 9.6, Protein 5.4

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