Asian Noodles With Edamame Recipes

ASIAN NOODLES WITH SHRIMP AND EDAMAME

Steps:

• Bring a pot of water to a boil. Add the noodles and cook as the label directs, adding the edamame during the last 3 minutes of cooking. Reserve 1/2 cup cooking water, then drain the noodles and edamame.
• Meanwhile, puree the garlic, ginger, Sriracha, 1/2 tablespoon vegetable oil and 2 tablespoons water in a blender. Mix the lime juice, soy sauce and sesame oil in a small bowl.
• Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over medium-high heat. Pat the shrimp dry and season with salt; add to the pan and cook, turning, until just pink, 2 minutes. Add the Sriracha mixture and cook, stirring occasionally, until the shrimp are cooked through, about 2 more minutes. Add the soy sauce mixture, noodles and edamame, herbs and the reserved cooking water and toss. Divide among bowls and drizzle with more sesame oil.

EDAMAME AND SOBA NOODLE BOWL

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.

ASIAN NOODLES WITH EDAMAME

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.

SOBA NOODLES WITH EDAMAME AND PEANUTS

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.