You'll love this lightened version of traditional vegetable lo mein.
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
How to Make It
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.
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.