August 20, 2011

Edamame Lo Mein

This is not the greasy Lo Mein from Chinese take-out, it tastes even better and is healthier for you. and you get plenty of nutrients with the addition of edamame, a great vegetarian protein source. if you haven't had edamame you should try it! i love the get them in their pods and put sea salt on them cold. you can usually find it in the frozen food section by the vegetarian frozen meals or veggie burgers. 

  • 8 ounces brown rice spaghetti
  • 2 cups frozen edamame, (shelled soybeans)
  • 4 scallions, thinly sliced
  • 1/4 cup fish sauce 
  • 1/4 cup rice wine vinegar
  • 3 tablespoons bragg liquid amino's
  • 2 teaspoons sugar ( I use truvia)
  • 2 teaspoons toasted sesame oil
  • 1/8 teaspoon crushed red pepper
  • 2 tablespoons olive oil
  • 2 medium organic carrots, cut into matchsticks
  • 2 small organic red bell peppers, cut into matchsticks

  1. Bring a large pot of water to a boil. Add spaghetti and edamame and cook, stirring occasionally, until the pasta is just tender, 8 to 10 minutes or according to package directions. Drain.
  2. Meanwhile, whisk scallions, fish sauce, vinegar, soy sauce, sugar, sesame oil and crushed red pepper in a small bowl until the sugar is dissolved.
  3. Heat olive oil in a large nonstick skillet over high heat. Add carrots and bell peppers and cook, stirring often, until slightly softened, 3 to 4 minutes. Add the pasta and edamame. Cook, stirring occasionally, until the pasta is crispy in spots, 1 to 2 minutes. Add the sauce and stir to combine.

410 calories-carbs-53-fat-18-protein-15-sugar-1-fiber-10

1 comment:

  1. This looks great! Thank you so much for sharing this recipe. I love vegetable lo mein, but don't love how unhealthy it is for you. This ought to satisfy my cravings w/o expanding my waistline.


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