Green Vegetable Rice Noodle Bowl
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 cup frozen shelled edamame
  • 8 oz dried wide rice noodles
  • 2½ tablespoons canola oil
  • 1 lb scallions, white and green parts coarsely chopped
  • 2 serrano peppers, sliced thin
  • 1 tablespoon sesame oil
  • 3 tablespoons sesame seeds
  • 2 tablespoons rice vinegar
  • 1 cup cilantro leaves, chopped
  • 1 lime, zested, then cut into wedges
  • salt to taste
  • sriracha to taste
Instructions
  1. Bring a medium sized pot of water to boil. Add edamame and blanch for 3 minutes. Drain, rinse under cold water, and set aside to dry.
  2. Bring a large pot of heavily salted water to boil. Add noodles and cook for 5 minutes until al dente. Drain, rinse with warm water, and transfer to bowl. Stir in 1½ tablespoons canola oil, cover, and keep warm.
  3. Heat remaining 2 tablespoons canola oil in a large wok over high heat. Add scallions and peppers and cook for 2-3 minutes, until they start to soften. Add in edamame and cook for an additional 30 seconds.
  4. Reduce heat to low. Add in noodles, sesame oil, sesame seeds, rice vinegar, cilantro leaves, and lime zest. Mix well and adjust salt to taste.
  5. Serve noodles with lime wedge and sriracha, if desired.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2015/01/19/green-vegetable-rice-noodle-bowl/