Chinese Noodles with Vegetables |
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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 4 |
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You'll love this lightened version of traditional vegetable lo mein. Ingredients:
6 ounces uncooked lo mein noodles or linguine |
1/2 pound asparagus spears, diagonally sliced into 2-inch pieces |
1/4 cup low-sodium soy sauce |
2 tablespoons seasoned rice vinegar |
2 teaspoons toasted sesame oil |
1/2 teaspoon sugar |
1/2 teaspoon grated peeled fresh ginger |
1 garlic clove, minced |
1/4 teaspoon freshly ground black pepper |
1/3 cup chopped fresh cilantro |
1 cup refrigerated fully cooked shelled edamame (green soybeans; such as melissa's) |
1 red bell pepper, cut into thin strips |
3/4 cup packaged matchstick-cut carrots |
1/2 cup diagonally sliced green onions (about 5) |
1/4 cup lightly salted cashews, chopped |
Directions:
1. Cook noodles according to package directions, omitting salt and fat. Add asparagus during the last 2 minutes of cooking. Drain and rinse under cold water. Drain well, and set aside.
2. Combine soy sauce and next 6 ingredients in a large bowl, stirring with a whisk. Add noodles, asparagus, cilantro, and next 4 ingredients. Toss well. Serve warm, or cover and chill until ready to serve. Sprinkle with cashews before serving.
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