Edamame Glass Noodles

I’m all for using fresh produce, but some vegetables are just so easy to keep on hand in the freezer. I always have frozen edamame, which I usually dip in soy sauce and eat as a snack or side dish. This dish  (from Ottolenghi’s Plenty) is a great way to make use of those freezer bags and pantry staples to create a fresh, light meal. The soy beans and noodles get tossed with a tangy-sweet dressing and sprinkled with tons of good toppings: peanuts, scallions, sesame seeds, chilies. I used glass noodles (thin rice noodles) as the recipe suggested, but any Asian noodle (such as soba) would work well. It’s a tasty, protein-packed vegetarian meal as is, but feel free to add a little chicken or tofu to bulk it up.


Edamame Glass Noodles:

• Whisk together 2 tbsp. canola oil, 1 tbsp. sesame oil, the juice of 4 small limes, 2 tbsp. brown sugar, 2 tbsp. fresh grated ginger, 2 tsp. tamarind paste,* and 2 tsp. soy sauce. Set aside.
• Place 8 oz. glass noodles** in a large bowl of hot water and soak until soft, about 5-15 minutes.
• Meanwhile, heat 2 tbsp. canola oil in a large skillet or wok over high heat.
• Add in 3 cloves minced garlic and cook for a minute, or until just about to brown.
• Drain the noodles and add to the pan with the sauce.
• Add in 2 1/2 c. cooked and shelled edamame, 1/2 c. chopped fresh cilantro, 1/4 c. roasted peanuts, 3 thinly sliced scallions, 1 minced red chili, and 3 tbsp. sesame seeds.
• Check for seasoning and adjust as necessary.
• Toss until dressing has been absorbed, then divide into bowls and serve.

Serves two-four

*Available in the Asian section of many grocery stores.

**Also known as cellophane noodes or any other noodle you like. Check package instructions for cooking time.