Edamame Chow Mein
A delightful fusion of savory chow mein noodles tossed with vibrant green edamame, aromatic ginger, and a hint of sesame, creating a flavorful and satisfying dish.
Ah, the edamame chow mein — a noodle dish that’s as fun to eat as it is to say! This little number brings a delightful twist to your classic Chinese noodle dish by inviting bright green edamame to the party, alongside its trusty pals ginger and sesame oil. Imagine slurping up strands of chow mein that are coated in a savoury soy sauce and crunching down on fresh, vibrant veggies. Sounds like a dish fit for any time you need a comforting yet zingy escape from the everyday grind.
Ideal for everything from a midweek marvel to a dish that wows at dinner parties, this recipe is where nutrition meets flavour in all its gingery glory. And let’s face it, any excuse to use a wok is a good one.
So, roll up your sleeves and get your noodles in action. This is one of those meals that will make you look like a seasoned chef without needing a Michelin star-worthy technique. Let the chow mein magic begin!
Ingredients
- 200 g chow mein noodles
- 200 g edamame, shelled
- 45 ml soy sauce
- 15 ml sesame oil
- 15 ml ginger, minced
- 2 cloves garlic, minced
- 3 scallions, sliced
- 1 bell pepper, thinly sliced
- 1 carrot, julienned
- 15 ml sesame seeds
- 30 ml vegetable oil
Instructions
Bring a large pot of water to a boil. Add chow mein noodles and cook until al dente, about 3-4 minutes. Drain and rinse with cold water to stop the cooking process. Set aside.
Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced ginger and garlic, sauté for 30 seconds until fragrant.
Add sliced bell pepper and julienned carrot to the wok. Stir-fry for 3 minutes until they begin to soften.
Toss in the shelled edamame and continue to stir-fry for another 2 minutes.
Add the drained noodles to the wok and pour in soy sauce and sesame oil. Toss everything together to ensure the noodles and vegetables are well coated and heated through, about 2 minutes.
Add sliced scallions and toss briefly. Remove from heat.
Garnish with sesame seeds before serving.
Tips
- To avoid overcooking, test your noodles a minute before the package suggests. They're better slightly firm as they'll continue to cook in the wok.
- Chilling your drained noodles in cold water not only stops the cooking but also prevents them from clumping.
- Prep all your veggies and ingredients ahead of time to ensure a smooth cooking process, as stir-frying moves quickly.
- If making ahead, slightly undercook the veggies and edamame, so they don't become mushy when reheated.
- Don't go heavy-handed with the sesame oil as it can easily overpower the dish — that one tablespoon is enough to lend its nutty essence.
Substitutions
chow mein noodles → spaghetti or soba noodles
Noticeably differentedamame → green peas
Noticeably differentsoy sauce → tamari or coconut aminos
Stays closesesame oil → olive oil
Noticeably different
Nutrition
Per serving · estimated
- 350
- Calories
- 12 g
- Protein
- 42 g
- Carbs
- 15 g
- Fat
- 6 g
- Fibre
- 4 g
- Sugar
- 1500 mg
- Sodium
FAQ
Can I use frozen edamame for this dish?
Absolutely! Just thaw them out before adding to the stir-fry.
Is there a gluten-free version of this dish?
Yes, simply swap out the chow mein noodles for rice noodles and use tamari instead of soy sauce.
How can I add protein to make it more filling?
Consider tossing in some tofu, cooked chicken, or shrimp, depending on your dietary preferences.
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