 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Recently, this is my favorite easy dinner. I like to make a large batch and eat the leftovers for lunch all week. It's good hot or cold! This is a mixture between a recipe I found in the local newspaper and one from Alex Jamieson's The Great American Detox Diet. It can easily be adapted to whatever's in your veggie drawer. Ingredients:
1 (10 ounce) package rice noodles |
2 cups frozen edamame (shelled) |
1 teaspoon sesame oil or 1 teaspoon olive oil |
4 green onions, sliced |
1 cup mung bean sprouts |
1 red bell pepper, sliced |
1 small zucchini, grated |
2 carrots, grated |
1 portabella mushroom, sliced |
3 tablespoons peanuts, chopped (optional) |
2 tablespoons braggs liquid aminos or 2 tablespoons soy sauce |
1 teaspoon rice wine vinegar |
1 teaspoon honey |
1 garlic clove, crushed |
1 lime, juice of |
1 teaspoon ginger, minced, grated, ground |
1 tablespoon peanut butter |
2 tablespoons cilantro |
Directions:
1. Prepare rice noodles according to package directions, adding edamame for the last 4-5 minutes of cooking time. Drain.
2. Meanwhile, in a large wok or pan, sautee the the veggies and peanuts in the oil.
3. Whisk the remaining ingredients together in a medium bowl to form the sauce.
4. Toss the noodles, veggies and sauce together. Garnish with cilantro.
|
|