Dishes that are equally delicious hot or cold are pretty limited. No I’m not talking about pizza today. I’m talking about my Asian-inspired noodles with edamame.
On Saturday, the boy and I went into the city to get the ball rolling on his tattoo and we stopped at Maoz for a late lunch. Surprising that after a junior meal deal I was full for hours? Nope! We saw Killer Elite after that… I do not recommend. I was really disappointed. The previews looked so badass. Anyways…
I wanted to make something light and delicious for a late dinner that is great leftover for the both of us. I’ve made this dish before, but wanted to make it at some point for all of you. I knew it was a perfect choice. 🙂
1 box whole-wheat spaghetti
1 bag of frozen shelled edamame, about 2.5 cups
1 tbsp. ginger, chopped
2 cloves garlic, chopped
2 tbsp. extra virgin olive oil
4 scallion stalks, chopped
1/8 tsp. red chili flake
4 tbsp. soy sauce
1 tbsp. honey
1 pkg. dried shittake mushrooms, about ¾ oz
Salt & pepper to taste
- Place the dried shittake mushrooms in about 1.5-2 cups of warm water. Let them soak while you complete the other steps.
- Boil water for pasta in a large saucepan. Add salt when the water boils, and toss in the pasta. (Note: I like to snap the spaghetti in half for this recipe)
- While the pasta is cooking, heat up the olive oil in a large pan over medium heat. Add the ginger and garlic and cook until fragrant and light brown.
- Put the edamame, soy sauce, honey, half of the scallions and red pepper flake into the pan with the ginger and garlic. Continue to cook over medium heat until the edamame is thawed.
- Add in the rehydrated shittake mushrooms and about 1 cup of the soaking liquid.
- When the pasta is al dente, drain the pasta and put it into the pan. Cook the rest of the way through.
- To serve, top a portion with a sprinkle of seasame seeds and scallions as a garnish. Enjoy hot the first time and cold the next day for a delicious lunch!