2/3 lb dried linguine or 1lb fresh lo mein noodles
1 cup frozen,shelled edamame, thawed
Instructions
(Pre-heat oven to 350)
1. Spread the nuts on baking sheet, roast until toasted, about 8 minutes. Let cool. Measure out 1/4 cup nuts; chop & set aside for garnish.
2. Using the edge of a spoon, scrape the brown skin off the ginger. Start a Lg pot of water to boil. Pour broth in soy sauce, rice vinegar & sesame oil; stir to combine.
3. Mix the whole nuts, brown sugar, ginger & 1/4 tsp salt in food processer until finely chopped. With machine on, slowly pour in broth mixture. Process until smooth.
4. Cook noodles as directed on package. Drain then rinse with cold water. Rinse pot to cool it off. Pour noodles, sauce, carrots & edamame into pot; mix. Transfer to bowls & top with nuts.
Originally Submitted
6/3/2012
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