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Edamame Stir-Fry with Miso

Edamame Stir-Fry with Miso

Ingredients

  • 8 ounces buckwheat noodles
  • 1/2 small purple cabbage
  • 2 large carrots
  • 1 yellow pepper
  • 8 large radishes
  • 4 scallions
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon white or yellow miso paste
  • 2 tablespoons plus 1 teaspoon toasted sesame oil
  • 1 garlic clove, minced
  • 1 teaspoon grated fresh ginger
  • 1 cup frozen shelled edamame, defrosted
  • 1/4 cup cilantro leaves

Directions

  1. Cook noodles according to pack-age directions; drain well, and rinse with cool water. Set aside.
  2. While water for noodles is heating, prep the vegetables: Thinly slice cabbage. With a vegetable peeler, shave carrots into long ribbons. Cut yellow pepper into 2-inch matchsticks, and thinly slice radishes and scallions, including the green parts.
  3. Prepare the dressing: In a small cup, stir together vinegar, soy sauce, miso, 1 teaspoon sesame oil, garlic, and ginger.
  4. In a large skillet or wok, heat remaining 2 tablespoons sesame oil over high heat. Add cabbage and cook, stirring constantly, for 1 1/2 minutes. Add carrot and pepper, and continue to stir-fry for another minute. Add edamame, radishes, and scallions, and continue to stir-fry for 1 minute more. Turn off heat, pour the soy-miso mixture over vegetables, and using tongs, gently toss to combine. Sprinkle dish with cilantro, and serve over noodles.

Variation

  • Substitute whole-wheat spaghetti or your favorite grain for the buckwheat noodles.

Variation

  • Swap in broccoli, snow peas, water chestnuts, and shiitake mushrooms for the cabbage, carrots, yellow pepper, and edamame. Add peanuts, and omit the cilantro.

Variation

  • For a spicier stir-fry, substitute sriracha for the miso paste.

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