But, I have reasons for it. I mean, first, obviously, I’m married to one of those clowns, so if I cook meat I have to be really invested in eating all of one thing for several days.
Unless, of course, Jay eats it to “help.” You know, as a sacrifice to our marriage. But, I’m also of the belief that most people (mainly Americans) eat WAY too much protein (I didn’t make that up, other smarter people agree with me), and our bodies and planet could afford more meals that involve protein and veg but not meat. So here we have it! I’ve said for years that Asian flavors really lend themselves to that kind of meal, and this is zero exception. We have noodles, vinaigrette, greens, and super sexy almost friend edamame, which is NOT a bad thing.
Because, even though Americans might eat too much meat, we are also nothing if not frying little things to go on top of salads, amirite? #murica
Let’s do this. You need long noodles (rice noodles are cool for a GF version of this), shredded lettuce and other greens (I have shredded romaine and a few handfuls of baby kale here, but use anything you like), green onions, edamame, lime, butter, cilantro, rice vinegar, soy sauce, fish sauce, sesame oil, garlic, and fresh ginger. I keep ginger in the freezer, and have LITERALLY been using the same knob of it for over a year. Doesn’t go bad, doesn’t freezer burn. Just grate a little bit of it off (you don’t even need to peel it if it’s frozen) when you need it and stick it back in the fridge!
Add the rest of the ingredients, and shake everything really well to combine it. Taste the dressing, and adjust the seasonings- if you don’t like so much tang, add more sesame oil, if you need more slat, add more soy, etc.
- 6 ounces fettuccine or other long pasta, cooked to al dente and rinsed under cold water
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 teaspoon fish sauce
- 2 teaspoons sesame oil
- 1 clove grated garlic
- 1 teaspoon grated fresh ginger (just a few grates on a microplane, about the same amount as the garlic)
- 1/2 cup shelled edamame
- 2 tablespoons butter
- 1/2 lime
- 1 cup shredded romaine lettuce
- 2 cups baby kale or other dark greens
- 3 scallions, sliced
- 1/4 cup fresh cilantro leaves
- Make the dressing. Combine the vinegar, soy sauce, fish sauce, sesame oil, garlic, and ginger in a jar, shaking well. Taste, and adjust seasoning to your preference.
- Make the edamame. Heat the butter in a small skillet over medium-high heat until foamy and little brown bits form on the bottom of the skillet. Stir the butter, and add the edamame. Toss for 1 minute and add the lime juice. Turn the heat off and let the edamame cool slightly in the brown butter.
- To assemble, toss the noodles, greens, scallions, and cilantro in a bowl with some of the dressing. Portion onto plates or into bowls and top with the edamame. Drizzle with more dressing if desired.