Vegetable Lo Mein with Edamame and Mustard Greens: Mustard greens’ peppery bite contrasts with tender, fresh Asian egg noodles. If you can’t find them, substitute fresh pasta such as vermicelli or spaghetti. The leftovers are tasty served warm or cold. If you have trouble tracking down wood ear mushrooms, you can use any dried mushroom, such as trumpet.
Ingredients
- 1/2 cup boiling water
- 1/4 cup dried wood ear mushrooms
- 2 quarts water
- 3 cups chopped mustard greens
- 1 (14-ounce) package fresh Chinese egg noodles
- 1/4 cup low-sodium soy sauce, divided
- 1 tablespoon dark sesame oil
- 2 tablespoons canola oil
- 1 tablespoon grated peeled fresh ginger
- 1 1/4 cups (1/4-inch-thick) red bell pepper strips (about 1 medium)
- 3/4 cup chopped green onions
- 1 garlic clove, minced
- 1 1/2 cups frozen shelled edamame (green soybeans), thawed
- 3 tablespoons hoisin sauce
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