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 NOODLE SALAD WITH EDAMAME & SWEET GINGER DRESSING

Steps:

• To make the dressing, combine all the ingredients in a blender until very smooth. Refrigerate until ready to serve the salad. It will keep for 4 to 5 days in the fridge.
• Cook noodles in boiling water for 3 minutes, or as per cooking instructions. Drain and set aside.
• Cook edamame from frozen in a cast iron pan over medium-high heat in 1/2 teaspoon of sesame oil and 1/2 teaspoon of low-sodium soy sauce (or gluten-free tamari) for 4 to 5 minutes. They should appear toasted and browned, but still with some bright green color to them.
• Remove the edamame from the pan and keep it on medium heat. Add the cooked noodles and toss in the pan with 1 tablespoon of vegetable oil and 1 tablespoon of low-sodium soy sauce (or tamari), frying for 2 to 3 minutes. You might not need to add more oil depending on if there is some sesame oil residue still in the pan from cooking the edamame. Adding a little bit of oil to the cooked noodles immediately after draining from the water will prevent them from becoming sticky if you're storing leftovers for the week.
• Mix the finely chopped kale with shredded carrot, cabbage, green onion, and toss in 2 to 3 tablespoons of sweet ginger dressing. Only dress what you're immediately eating. You can store the mixed salad without dressing in the fridge for the week.
• Divide this mixture amongst your serving dishes. Top the greens with noodles, edamame, julienned red pepper, bean sprouts, and sesame seeds. Drizzle a little more dressing on top, if desired. Serve immediately.

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.

ASIAN NOODLES WITH EDAMAME IN NO TIME

Steps:

• 1. To make Dressing: Whisk together soy sauce, vinegar, sesame oil and 2 Tbs. water in bowl. Set aside. 2. 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. 3. Return mixture to pot. Stir in watercress, green onions, sesame seeds and Dressing. Serve warm or at room temperature.

ASIAN CHICKEN, EDAMAME & NOODLE SOUP

Steps:

• Combine first 3 ingredients in a Dutch oven; bring to a boil.
• Cover, reduce heat to low and simmer 12 minutes.
• Break noodles into 1-inch pieces. Add noodles, contents of flavouring packet and green onions to pan.
• Cook 3 minutes; serve immediately.