Rice Noodles with Edamame and Cashews

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5 from 1 vote

Loads of flavor and textures for a satisfying meatless meal!

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Vegan

Cuisine: Asian

Keyword: noodles

Servings: servings

Calories: 829kcal

Author: Tricia

Ingredients

8 ounces dried wide rice noodles
3 tablespoons vegetable oil
6-8 green onions cut into diagonal slices
3 green chiles seeded and sliced thin
8 ounces frozen shelled edamame blanched for 3 minutes and allowed to dry
1 tablespoon sesame oil
1 ½ tablespoons white sesame seeds
1 ½ tablespoons black sesame seeds
3 tablespoons unseasoned rice vinegar
1 cup unsalted roasted cashews
½ cup cilantro leaves coarsely chopped
1 lime zested then cut into wedges
salt to taste

Instructions

Cook the rice noodles according to the package directions. Rinse under hot water and drain. Add to a large bowl and toss with 1 tablespoon vegetable oil. Set aside.
In a skillet or wok, heat the remaining 2 tablespoons oil until shimmering over medium-high heat.
Add the sliced peppers and green onions. Cook stirring constantly about 3 minutes or until the onions just start to soften. Add the blanched edamame and saute for 1 minute. Remove the onion mixture from the heat and add the sesame oil and rice vinegar. Add about ½ teaspoon salt and toss well.
To serve, pour the onion mixture over the rice noddles, add the cashews, sesame seeds, lime zest and cilantro. Toss lightly and serve with lime wedges. Salt to taste

Notes

Adapted from a recipe in Plenty More by Ottolenghi

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition