By Fredrica Syren
Happy Monday and if you’re planning a meatless Monday here is a recipe for you.
Sundays are in general pretty busy here at home, so dinner has to be something that can be made fast but still be tasty and nutritional. I also love when it’s easy to use leftovers for my daughter’s and husband’s brown bag lunches the next day.
These stir-fried street noodles are inspired by a dish I once ate in Bangkok, Thailand. I use whatever vegetables I can find at the farmer’s market that day, so they will vary from season to season. I use edamame beans for protein. Edamame, a fancy name for a green soybean, usually can be found in the frozen section. I like to have a bag on hand. It’s packed with nutrients like fiber, protein and antioxidants.
Mix everything for the sauce in a small bowl and set aside.
Cook rice noodles according to package instructions. While it’s cooking, heat 1 tbsp. oil in a wok and sauté mushrooms until browned. Remove and set aside. Heat remaining oil and sauté scallions, carrots, cabbage and edamame for 3 minutes. Add sauce, water and let it all simmer for 5 minutes. Toss noodles and mushrooms with sauce, and sprinkle with sesame seeds before serving.