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
Photo: Randy Mayor; Styling: Leigh Ann Ross
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Amount per serving
- 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.
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