Vegetable Lo Mein with Edamame and Mustard Greens

Vegetable Lo Mein with Edamame and Mustard Greens
Photo by Randy Mayor


  • 1 tablespoon grated peeled fresh ginger
  • ¼ cup low-sodium soy sauce, divided
  • 2 quarts water
  • ½ cup boiling water
  • 2 tablespoons canola oil
  • 1 ½ cups frozen shelled edamame (green soybeans), thawed
  • 1 ¼ cups (1/4-inch-thick) red bell pepper strips (about 1 medium)
  • + 7 more ingredients
    • ¼ cup dried wood ear mushrooms
    • 1 garlic clove, minced
    • 1 tablespoon dark sesame oil
    • ¾ cup chopped green onions
    • 1 (14-ounce) package fresh Chinese egg noodles
    • 3 tablespoons hoisin sauce
    • 3 cups chopped mustard greens

Combine 1/2 cup boiling water and mushrooms in a bowl; cover and let stand 15 minutes. Drain mushrooms in a sieve over a bowl, reserving soaking liquid. Remove and discard stems. Chop mushroom caps; set aside. Bring 2 quarts water to a boil in a Dutch oven. Add greens, and cook for 1 minute or un...

View full recipe at My Recipes


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