I agree that this was a labor-intensive recipe but the results were very good. Like the others I made a few substitutions - soba noodles, dried shiitakes and yellow bell pepper. I actually had only 8 oz. of noodles, but this was just as well as the veggies seemed meager in comparison (and I cut back the soy sauce to 2T accordingly). I had some lovely red mustard greens to use and expected them to play a starring role, but found that they cooked down to a mere footnote. My husband and I enjoyed this and I would make it again, though with half the noodles, twice (at least) the greens and I might even omit the hoisin sauce.
Vegetable Lo Mein with Edamame and Mustard Greens
Mustard greens' peppery bite contrasts with tender, fresh Asian egg noodles. If you can't find them, substitute fresh pasta such as vermicelli or spaghetti. The leftovers are tasty served warm or cold.
More From Cooking Light
- Calories: 339
- Calories from fat: 26%
- Fat: 9.8g
- Saturated fat: 1g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 3.2g
- Protein: 15.8g
- Carbohydrate: 47g
- Fiber: 4.9g
- Cholesterol: 0.0mg
- Iron: 2.1mg
- Sodium: 710mg
- Calcium: 73mg
- 1/2 cup boiling water
- 1/4 cup dried wood ear mushrooms
- 2 quarts water
- 3 cups chopped mustard greens
- 1 (14-ounce) package fresh Chinese egg noodles
- 1/4 cup low-sodium soy sauce, divided
- 1 tablespoon dark sesame oil
- 2 tablespoons canola oil
- 1 tablespoon grated peeled fresh ginger
- 1 1/4 cups (1/4-inch-thick) red bell pepper strips (about 1 medium)
- 3/4 cup chopped green onions
- 1 garlic clove, minced
- 1 1/2 cups frozen shelled edamame (green soybeans), thawed
- 3 tablespoons hoisin sauce
- Combine 1/2 cup boiling water and mushrooms in a bowl; cover and let stand 15 minutes. Drain mushrooms in a sieve over a bowl, reserving soaking liquid. Remove and discard stems. Chop mushroom caps; set aside.
- Bring 2 quarts water to a boil in a Dutch oven. Add greens, and cook for 1 minute or until greens wilt. Remove greens from water with a slotted spoon. Plunge the greens into ice water; drain and squeeze dry. Set greens aside.
- Return water in pan to a boil. Add egg noodles, and cook for 2 minutes or until done. Drain and rinse with cold water, and drain well. Place noodles in a large bowl. Add 1 tablespoon soy sauce and sesame oil, tossing to coat, and set aside.
- Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add ginger; stir-fry 5 seconds. Add mushrooms, bell pepper, onions, and garlic; stir-fry 2 minutes or until bell pepper is crisp-tender. Stir in greens and edamame; stir-fry 30 seconds. Stir in reserved mushroom soaking liquid, noodle mixture, remaining 3 tablespoons soy sauce, and hoisin sauce; cook 2 minutes or until thoroughly heated.
Only you will be able to view, print, and edit this note.Add Note