Spicy Edamame Noodle Toss
This meatless stir fry is a quick, healthy choice when you want to eat light. The nutty flavor of the whole wheat spaghetti blends perfectly with the edamame and cashews and helps to make this a really satisfying main course, even for meat lovers. It's versatile too, so you can substitute other veggies for the red pepper, carrot and broccoli florets - we've listed a few alternatives in the recipe notes.
- 6 ounces whole wheat thin spaghetti
- 1 tablespoon vegetable oil
- 1/4 cup onion, finely chopped
- 1/2 tablespoon fresh ginger, finely chopped
- 2 cloves garlic, very finely chopped
- 1 cup small broccoli florets
- 1 medium carrot, cut into matchstick pieces
- 1/2 red bell pepper, cut into thin strips
- 3/4 cup frozen shelled edamame, thawed
- 4 scallions, sliced
- 1/3 cup cashews, coarsely chopped
- For the sauce:
- 2 tablespoons toasted sesame oil, divided
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1 to 1-1/2 teaspoons chili garlic sauce (more or less to taste)
Cook and drain the spaghetti according to the package directions. Toss with 1 tablespoon of the sesame oil.
In a small bowl, whisk together the remaining 1 tablespoon sesame oil, rice vinegar, soy sauce, sugar and chili garlic sauce. Set aside.
Heat the vegetable oil in a skillet or wok over high heat. Add the onion and ginger and stir-fry for 1 minute. Add the garlic and cook until fragrant, 30 seconds more. Add the broccoli and stir-fry until crisp-tender, 1-1/2 minutes. Add the carrot, bell pepper and edamame and cook for an additional 1-1/2 minutes. Add the sauce mixture and scallions and heat through, about 30 seconds. Immediately add the spaghetti and cashews, toss to combine with the vegetables and serve immediately.
Makes 2 to 3 servings
Feel free to mix and match the fresh vegetables in this dish to taste. Some other possibilities include green beans, asparagus, cauliflower and cabbage.