Every time my husband and I go out for sushi, we order an edamame starter. Since edamame is one of my favorite vegetables, I wanted to find a way to make it shine — outside of the standard sushi fare. Once I started brainstorming, I realized there was a whole slew of things I could do with the green soybeans. One of my favorites makes the perfect weeknight meal: cilantro and edamame glass noodles with chili flakes. It’s ready in 15 minutes flat, and it doubles as leftovers for lunch the next day!
Ingredients
10 oz pad thai noodles
1 cup frozen edamame
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp olive oil
3 tsp sesame oil, divided
1 clove garlic, finely chopped
2 cups assorted mushrooms, cleaned and sliced
1/2 - 1 tsp red-pepper flakes
Fresh cilantro
Kosher salt and freshly cracked black pepper, to taste
10 oz pad thai noodles
1 cup frozen edamame
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp olive oil
3 tsp sesame oil, divided
1 clove garlic, finely chopped
2 cups assorted mushrooms, cleaned and sliced
1/2 - 1 tsp red-pepper flakes
Fresh cilantro
Kosher salt and freshly cracked black pepper, to taste
Instructions
1. Cook the pasta according to the package instructions. In the
last minute of cooking the pasta, add the frozen edamame. Once the pasta is
fully cooked, drain and rinse the pasta and edamame under cold water and set it
aside.
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