This is a good summer recipe, light but filling, something that could satisfy one's cravings for Asian food without having to resort to a strip mall Chinese restaurant and an overly greasy, deep fried General Tsao's chicken. My daughter loves soybeans, or edamame, which she pronounces as "other neighbors." (She also calls tofu "toe food"). I buy frozen bags of organic soybeans, cook them in boiling water for 5 minutes, and salt them lightly, and as anyone who's eaten at a Japanese restaurant in the last ten years would know, they make a great appetizer. But I assume they also are great food for a toddler because they're green and filled with protein. Nonetheless, they are the star of this dish, which is adapted from a Cooking Light recipe, and can be varied infinitely - I'd just keep the sauce proportions in check.
Vegetable Lo Mein with Spinach and Edamame
5-6 baby bella mushrooms, chopped (can use any kind here)
3 cups chopped spinach
14 ounces spaghetti noodles
4 Tblsp. soy sauce
1 Tblsp dark sesame oil
2 Tblsp canola oil
1 Tblsp grated peeled fresh ginger
1 cup carrots, julienned (could also use a pepper here instead)
a few green onion stalks, chopped
1 garlic clove, minced
1 1/2 cup frozen shelled edamame, cooked
3 Tblsp hoisin sauce
Cook spaghetti until done. When done, drain and mix with 1 Tblsp soy sauce and sesame oil, tossing to coat. Then, in a wok or large skillet, heat canola oil. Saute ginger 5 seconds, add mushrooms, carrots, onions, and garlic, and stir-fry 3-5 minutes. Stir in spinach and edamame, fry another 30 seconds. Mix in noodles, 3 Tblsp.soy sauce, 3 Tblsp hoisin sauce, until thoroughly heated, about 2 minutes.