Members are hooked on our Kung Pao Edamame. The spicy sweet flavor makes a stir fry come alive, and it’s on the table in just 15 minutes. With so many requests for the recipe, we were delighted to share! It’s an easy recipe we love to cook again and again. Best of all, it works with whatever veggies you have in your fridge.
Ingredients
8 oz frozen edamame, thawed
1 cup carrots, cut into julienne sticks
3/4 cup red peppers, cut into thin strips
1/3 cup white wine
2 Tbsp + 1 tsp soy sauce
1 Tbsp sambal
1 Tbsp white vinegar
1 Tbsp + 1 tsp brown sugar
1 to 2 cloves garlic, minced
1 Tbsp sesame oil
6 oz udon noodles
1/4 cup roasted peanuts, chopped
Putting It All Together
Bring a saceupan of water to a boil.
Heat 1 Tbsp olive oil in a large skillet over medium high heat. Add the edamame, carrots and peppers along with a little salt and pepper and cook until the carrots are tender, about 5 to 7 minutes.
While they’re cooking, cook the udon noodles. Salt the boiling water, then add the noodles. Cook until soft, about 5 to 7 minutes, then drain.
While the noodles are cooking, put all of the remaining ingredients except for the peanuts into a bowl and mix well, then add to the skillet. Cook until hot, about 2 to 3 minutes. Add more salt and pepper to taste, pus some crushed red pepper if you’d like a little more kick.
To serve, plate the udon noodles first, add the veggies and finish the dish with a sprinkling of the peanuts.
That’s it. Enjoy!
Serves: 2
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