Warm Glass Noodles With Edamame Recipe

Name: Warm Glass Noodles With Edamame
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 2 tablespoons grated ginger or 2 tablespoons galangal; 4 limes, juice of; 3 tablespoons peanut oil or 3 tablespoons canola oil; 2 tablespoons palm sugar or 2 tablespoons brown sugar; 2 teaspoons tamarind paste (not pulp); 1 teaspoon tamari or 1 teaspoon soy sauce; 1 teaspoon kosher salt (less if using table salt) or 1 teaspoon sea salt, to taste (less if using table salt); Noodles and Beans; 7 ounces cellophane noodles; 2 tablespoons peanut oil or 2 tablespoons canola oil; 3 garlic cloves, peeled and smashed; 2 1/2 cups cooked edamame beans, drained; 1 fresh red chili pepper, small dice (optional to taste); 3 scallions, whites and greens cut into thin coins; 3 tablespoons chopped fresh cilantro (plus a few leaves to garnish); 3 tablespoons chopped of fresh mint (plus a few leaves to garnish); 3 tablespoons sesame seeds, toasted (can use both white and black seeds)

Servings: persons

Sauce
2 tablespoons grated ginger or 2 tablespoons galangal
4 limes, juice of
3 tablespoons peanut oil or 3 tablespoons canola oil
2 tablespoons palm sugar or 2 tablespoons brown sugar
2 teaspoons tamarind paste (not pulp)
1 teaspoon tamari or 1 teaspoon soy sauce
1 teaspoon kosher salt (less if using table salt) or 1 teaspoon sea salt, to taste (less if using table salt)
Noodles and Beans
7 ounces cellophane noodles
2 tablespoons peanut oil or 2 tablespoons canola oil
3 garlic cloves, peeled and smashed
2 1/2 cups cooked edamame beans, drained
1 fresh red chili pepper, small dice (optional to taste)
3 scallions, whites and greens cut into thin coins
3 tablespoons chopped fresh cilantro (plus a few leaves to garnish)
3 tablespoons chopped of fresh mint (plus a few leaves to garnish)
3 tablespoons sesame seeds, toasted (can use both white and black seeds)

1
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.
2
To make the sauce, whisk together in a small bowl all of the sauce ingredients; set aside.
3
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.
4
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.
5
Return the pan to the heat for a few seconds, just to warm through.
6
Pile up on a large platter or in a shallow bowl and scatter over the remaining edamame beans and the sesame seeds.
7
Garnish with more fresh mint and cilantro, if desired, and serve in big noodle bowls.

792

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Sauce, 2 tablespoons grated ginger or 2 tablespoons galangal, 4 limes, juice of, 3 tablespoons peanut oil or 3 tablespoons canola oil, and more.

Yes, Warm Glass Noodles With Edamame falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Warm Glass Noodles With Edamame

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