Operation Eat Everything in Stock is in full gear.
Two weeks from Monday, our movers will be here and I’d like to waste nothing. I’m not sure that’s possible, but as far as the freezer goes, I have a list of all that remains and I’m making my way through it…all of it, let’s hope.
One very random ingredient that was over-stocked in my freezer was shelled edamame (i.e. soybeans). I would have never, ever, guessed that I had SIX partially used bags of edamame. Oops. It’s not called hoarding if you’re just too lazy to hunt through your freezer when you’re making out your grocery list, right? I’m gunna go with that…
When I was assigned this recipe for the “Noodle” themed recipe swap, I had two thoughts.
First, I recognized that I had every ingredient on hand. This was a serious bonus given the imminent move. Second, I doubted that this recipe had enough “oomph” (shall we call that flavor?) to win me over.
Soy sauce, broth, and red pepper flakes….it certainly doesn’t get more simple than that.
I should have never doubted Mary Ellen’s pick for the recipe swap. I mean, if it was memorable enough for her to hand-pick to share with others, of course it was good! So, I’ll save you any questions. Rest assured, this is delicious.
I added in the edamame because, well, I had 6 partial bags to use…and I thought they would add nice color and texture. Which it did.
I also added tofu because in the process of making this recipe I realized that I rarely make an “entree and side” for dinner, but rather, enjoy an all-in-one type of meal. I didn’t realize this about myself and my cooking but after quick reflection, I would say most all of my dinner recipes are complete meals. Thanks for a winner, Mary Ellen!
Spicy Sesame-Soy Rice Noodles with Tofu and Edamame slightly adapted from Mary Ellen’s Cooking Creations
1 package extra firm tofu, cut into cubes
8 oz dry Pad Thai rice noodles
2 tsp olive oil
2 tsp toasted sesame oil
3 cloves garlic, minced
1/4 cup low-sodium vegetable broth
3 Tbsp low-sodium soy sauce
1/2 tsp red pepper flakes (adjusted for heat preference – I used closer to 1 tsp!)
1 1/2 cups shelled, frozen edamame
1/3 cup cilantro, chopped
Preheat oven to 425 F.
Line a baking sheet with parchment and mist with olive oil. Arrange tofu on baking sheet, misting with olive oil to coat. Season with salt and pepper, if desired. Bake for 25-30 minutes or until lightly browned.
Meanwhile, bring a small pot of water to boil. Add the rice noodles and cook for 6-8 minutes, until al dente. Drain, rinse with cold water, and set aside.
Heat the olive and sesame oil in a large saute pan or wok over medium-high heat. Add the garlic; saute 1-2 minutes Add the noodles and toss for just a few seconds.
Add the soy sauce, broth, and red pepper flakes and toss. Stir in the tofu, edamame, and cilantro. Serve hot with additional cilantro, if desired.
Yield: 4 servings (about 1 1/2 cups each)
Nutrition Information (per serving): 443 calories; 13.3 g. fat; 0 mg. cholesterol; 632 mg. sodium; 56 g. carbohydrate; 7 g. fiber; 21.8 g. protein
Result: I added the tofu and edamame, and therefore upped the sauce ingredients a bit (changes made in recipe above). I also used closer to 1 teaspoon of red pepper flakes as we love the heat. This meal was quick and easy to throw together, and you certainly sub in any protein of your choice. I like the idea of rice noodles to keep this meal gluten-free, and the soy offers up nearly 22 grams of vegetarian protein which is pretty impressive…and delicious! Mr. Prevention-approved…he really enjoyed this meal (and no whines about the tofu, either!)!
Yesterday was my last day of teaching…bittersweet! Unfortunately, I won’t be “done” until I finish grading a stack of assignments. I will DEFINITELY not miss grading…ugh.
Four day work weeks move at a pace I could get used to! Not sure what’s on the weekend agenda other than a couples massage on Saturday, but I’m looking forward to that!