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Wasabi Edamame Salad with Spicy Rice Noodles

Name: Wasabi Edamame Salad with Spicy Rice Noodles
Total time: 25 min
Yield: Serves 6
Ingredients: 10 ounces dried rice noodles; 1 cup vegetable broth; 2 tablespoons chopped garlic; 2 tablespoons grated ginger; 1 tablespoon wasabi paste; 1 teaspoon toasted sesame oil; 5 teaspoons sugar; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 2 tablespoons cornstarch; 1/4 cup canola oil, divided; 1 teaspoon crushed red chile flakes; 1 cup chopped green onions; 1 cup chopped carrots; 1 cup chopped red bell pepper; 1 (16.0-ounce) package frozen shelled edamame, thawed; 1 teaspoon black and white sesame seeds

Serves 6

Time 25 min

Stir-frying is a high-heat, quick-cooking method that preserves flavors and colors of foods. Look for wasabi paste and toasted sesame oil in the international foods section of your local store.

Special Diets:

Ingredients

10 ounces dried rice noodles
1 cup vegetable broth
2 tablespoons chopped garlic
2 tablespoons grated ginger
1 tablespoon wasabi paste
1 teaspoon toasted sesame oil
5 teaspoons sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons cornstarch
1/4 cup canola oil, divided
1 teaspoon crushed red chile flakes
1 cup chopped green onions
1 cup chopped carrots
1 cup chopped red bell pepper
1 (16.0-ounce) package frozen shelled edamame, thawed
1 teaspoon black and white sesame seeds

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Method

Soak rice noodles in boiling water for 4 to 6 minutes, or until al dente; drain well and set aside.

Meanwhile, whisk together broth, garlic, ginger, wasabi, sesame oil, sugar, soy sauce, rice vinegar and cornstarch in a small bowl to make a sauce; set aside.

Heat wok over medium high heat. Add 2 tablespoons of the canola oil and pepper flakes and stir-fry for 5 seconds.

Stir in drained rice noodles and fry, stirring often, for 3 minutes.

Pour one-third of the reserved sauce over noodles and toss for 1 minute.

Transfer noodles to a platter and keep warm.

Heat 1 tablespoon of the remaining canola oil in wok.

Stir in green onions, carrots and bell peppers and stir-fry for 3 minutes.

Pour half of the remaining sauce over vegetables and toss for 1 minute.

Transfer vegetables to platter, arranging them over the warm noodles.

Heat remaining 1 tablespoon canola oil in wok.

Add edamame and stir-fry for 2 minutes.

Stir in remaining sauce and cook for an additional 2 minutes.

Spoon edamame over vegetables and noodles, garnish with sesame seeds and serve immediately.

Nutritional Info:

Per serving: 320 calories (130 from fat), 14g total fat, 1g saturated fat, 0mg cholesterol, 580mg sodium, 36g carbohydrates (6g dietary fiber, 8g sugar), 9g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients

10 ounces dried rice noodles
1 cup vegetable broth
2 tablespoons chopped garlic
2 tablespoons grated ginger
1 tablespoon wasabi paste
1 teaspoon toasted sesame oil
5 teaspoons sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons cornstarch
1/4 cup canola oil, divided
1 teaspoon crushed red chile flakes
1 cup chopped green onions
1 cup chopped carrots
1 cup chopped red bell pepper
1 (16.0-ounce) package frozen shelled edamame, thawed
1 teaspoon black and white sesame seeds

Shop with Prime

Exclusively for Prime members in select ZIP codes.