Warm Glass Noodles With Edamame Recipes

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, heat butter over medium-high heat. Add onion and red pepper; cook and stir until tender. Stir in edamame and broth; heat through. Add herbs., Drain noodles and add to skillet; toss to combine. Transfer to a serving plate. Drizzle with oil and sprinkle with cheese.

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.

Steps:

• Bring a large pot of salted water to a boil. Toss in the soba and swish them around with a pair of tongs so they don't stick together. Cook the noodles until they are soft, 5 to 6 minutes. Strain through a colander and immediately rinse with cold water. Transfer to a bowl and toss with the sesame oil.
• Coat a large straight-sided saute pan with peanut oil and toss in the garlic, ginger and jalapeno. Bring the pan to a medium heat and cook the garlic and ginger for 1 to 2 minutes. Toss in the carrots and 1/4 cup water and cook until the water has evaporated. Toss in the mushrooms and cook until the mushrooms have softened, 2 to 3 minutes. Sprinkle in the edamame and scallions.
• Add the soy, rice wine vinegar and 2 tablespoons water. Toss in the cooked soba, stir to combine and cook until the noodles are hot and the water has evaporated.
• Transfer to a serving dish and sprinkle with the peanuts.

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.

Steps:

• To make Dressing: Whisk together soy sauce, vinegar, sesame oil and 2 Tbs. water in bowl. Set aside.
• To make Noodles: Bring large pot of water to boil. Add noodles, and cook 5 minutes less than minimum recommended cooking time on package.
• Add edamame and carrots, and continue cooking until noodles are tender. (If noodles cook in 5 minutes, add all ingredients at once.) Drain.
• Return mixture to pot. Stir in watercress, green onions, sesame seeds and Dressing. Serve warm or at room temperature.