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Indonesian Street Noodles with Gai Lan & Edamame
2 Serving Dinner

Indonesian Street Noodles

with Gai Lan & Edamame

No matter where you travel in Southeast Asia you’re likely to find bright, inexpensive, and delicious Malay, Chinese, or Indian dishes. Many people are drawn to these cuisines because the food is light, but the flavor is complex. Try it at home! This one-skillet stir-fry has that layered flavor and the noodles are the perfect vehicle for soak up the sauce. P.S. Don’t be afraid to turn up the heat!

Tags: Gluten-Free High-Protein
SERVINGS
PREP & COOK TIME
25 min
CALORIES
560
FAT
9g
CARBOHYDRATES
99g
PROTEIN
20g

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INGREDIENTS

  1. 1 onion
  2. 6 oz gai lan
  3. 1 carrot
  4. 1 cucumber
  5. 6 oz rice noodles
  6. 1 cup edamame
  7. ½ tsp coriander
  8. ½ tsp cumin
  9. 2 tbsp tamari
  10. 1 tbsp sambal
  11. 1 tbsp lemon juice
  12. 2 tbsp peanuts
  13. 1 tbsp vegetable oil*
  14. Salt*
  15. *Not Included
  16. For full ingredient list, see Nutrition.
Allergens: soy, peanuts
Tools: Large nonstick skillet, Box grater, Large pot
SERVINGS
PREP & COOK TIME
25 min
CALORIES
560
FAT
9g
CARBOHYDRATES
99g
PROTEIN
20g

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INSTRUCTIONS

1
Prepare the vegetables

Place a large pot of salted water on to boil. Peel and thinly slice the onion. Trim about 1 inch off of the gai lan stems and then chop the remainder into bite-sized pieces. Peel and thinly slice the carrot into rounds. Shred the cucumber on the large side of a box grater.

2
Cook the noodles

Once the water is boiling, add the rice noodles and turn off the heat. Stir the noodles and let sit, stirring occasionally, until they are tender, about 6 to 8 minutes (begin checking to see if the noodles done at 5 minutes). Drain and rinse noodles with cold water to stop the cooking process.

3
Start the stir-fry

Place a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Add the sliced onion and cook, stirring occasionally, until it begins to brown in places, about 5 to 6 minutes. Add the sliced carrots and chopped gai lan and cook until the vegetables are tender, about 2 to 3 minutes.

4
Add the noodles

Add the cooked rice noodles to the skillet, spreading them out, and turn the heat up to high. Add the coriander, cumin, tamari, and as much of the sambal as you’d like. Add the edamame, toss, and cook until the noodles are well coated and hot, about 3 minutes.

5
Season the noodles

Add the lemon juice to the skillet. Season the Indonesian street noodles with a pinch of salt. Toss well and remove from heat.

6
Serve

To serve, pile the Indonesian street noodles onto large plates. Top with shredded cucumber and peanuts. Enjoy!

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