By Fredrica a.k.a Green Mom:
This dish is one of my kids favorite foods to eat. These stir-fried street noodles are inspired by a dish I once ate in Bangkok, Thailand. I use whatever vegetables I can harvest from the garden, so they will vary from season to season. I use edamame beans for protein. Edamame, a fancy name for a green soybean, usually can be found in the frozen section. I like to have a bag on hand. It’s packed with nutrients like fiber, protein and antioxidants.
For the noodles;
Sauce:
Mix everything for the sauce in a small bowl and set aside.
Cook rice noodles according to package instructions. While it’s cooking, heat 1 tbsp. oil in a wok and sauté mushrooms until browned. Remove and set aside. Heat remaining oil and sauté scallions, carrots, cabbage and edamame for 3 minutes. Add sauce, water and let it all simmer for just a minute minutes. Toss noodles and mushrooms with sauce, and sprinkle with sesame seeds before serving.
