Beyond Sushi: Edamame Gets A Much Deserved Upgrade

Every time my husband and I go out for sushi, we order an edamame starter. Since edamame is one of my favorite vegetables, I wanted to find a way to make it shine — outside of the standard sushi fare. Once I started brainstorming, I realized there was a whole slew of things I could do with the green soybeans. One of my favorites makes the perfect weeknight meal: cilantro and edamame glass noodles with chili flakes. It’s ready in 15 minutes flat, and it doubles as leftovers for lunch the next day!  Ingredients
10 oz pad thai noodles
1 cup frozen edamame 
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp olive oil
3 tsp sesame oil, divided
1 clove garlic, finely chopped
2 cups assorted mushrooms, cleaned and sliced
1/2 - 1 tsp red-pepper flakes
Fresh cilantro
Kosher salt and freshly cracked black pepper, to taste

Instructions 
1. Cook the pasta according to the package instructions. In the
last minute of cooking the pasta, add the frozen edamame. Once the pasta is
fully cooked, drain and rinse the pasta and edamame under cold water and set it
aside.

2. Combine the soy sauce, rice vinegar, olive oil, 1 teaspoon of sesame oil, and garlic in a large bowl. Whisk the ingredients together. Add the pasta and toss to combine. 3. In a large skillet, add the remaining sesame oil to the pan over medium-high heat. Add the mushrooms and cook until tender, about 5 to 7 minutes. Season with salt, pepper, and red-pepper flakes. Transfer the mushrooms to the pasta and edamame and toss. 4. Mix in a few tablespoons of fresh cilantro and serve. You can serve this warm, at room temperature, or chilled. Next: Ginger Scallion Chicken Wraps