Nutty Edamame Shells Recipes

Nutty Edamame Shells

Ingredients of Nutty Edamame Shells

Water 8 cups 2 L

Salt 1 tsp. 5 mL

Small shell pasta 3 cups 750 mL

Frozen shelled edamame (soybeans) 2 cups 500 mL

Cooking oil 1 tsp. 5 mL

Chopped onion 1 cup 250 mL

Vegetable broth 2 cups 500 mL

Thai peanut sauce 1/4 tsp. 1 mL

Salt 1/4 tsp. 1 mL

Pepper, just a pinch

Frozen Oriental mixed vegetables 2 cups 500 mL

Water 1 tbsp. 15 mL

Cornstarch 2 tsp. 10 mL

How to Nutty Edamame Shells

Combine water and salt in large saucepan. Bring to a boil. Add pasta. Boil, uncovered, for 6 minutes, stirring occasionally. Add edamame. Cook, uncovered, for 5 to 8 minutes, stirring occasionally, until pasta is tender but firm. Drain. Return to same pot. Cover to keep warm.

Heat cooking oil in large frying pan on medium. Add onion. Cook for 5 to 10 minutes, stirring often softened.

Add next 4 ingredient. Stir. Bring to a boil. Simmer for 5 minutes to blend flavours.

Add vegetables. Heat and stir small cup. Add to vegetavle mixture. Heat and stir for 1 to 2 minutes until bubbling and thickened. Add to pasta mixture. Toss. Makes about 8 cups (2 L). Serves 4.

Posted in: Meatless