Ingredients
- Salt
- 1 pound whole-wheat spaghetti
- 4 limes, juiced, divided
- 3 tablespoons rice wine vinegar
- 3 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 seedless cucumber, thinly sliced
- 1 red onion, thinly sliced, divided
- 3 tablespoons toasted sesame seeds
- 2 pounds mixed fresh mushrooms - shiitake, oyster, crimini
- 1/4 cup teriyaki sauce
- 1 bunch scallions, chopped into 2-inch lengths
- 4 tablespoons vegetable oil, divided
- 1 tablespoon grill seasoning
- 1 red bell pepper, seeded and thinly sliced
- 1 cup pea pods, thinly sliced
- 3 to 4 cloves garlic, grated
- 1 (2-inch) piece ginger root, grated
- 1 (10-ounce) package frozen shelled edamame
- 1/4 cup hoisin sauce, available on Asian foods aisle of market
- 1 to 2 tablespoons Asian chili sauce or hot sauce, to taste
- 1/4 cup chopped cilantro leaves
- Handful mint leaves, finely chopped
Directions
Heat a large pot of water for pasta and salt it. Add spaghetti and cook to al dente. Heads up: you will need to reserve 1/2 cup starchy liquid before draining.
Preheat oven to 450 degrees F.
Combine the juice of 2 limes with rice wine vinegar, honey and sesame oil. Add cucumber and 1/4 red onion to dressing, season with salt, toss in dressing and sprinkle with sesame seeds, reserve.
Coarsely chop mushrooms and place in a bowl. Coat the mushrooms in teriyaki sauce and combine with scallions, 2 tablespoons vegetable oil and grill seasoning. Arrange on nonstick baking sheet and cook 20 minutes turning once.
Heat a large skillet with 2 tablespoons vegetable oil over high heat. Add peppers, remaining red onion, pea pods, garlic and ginger and stir fry 2 minutes. Add the edamame and heat through, 2 to 3 minutes more. Add hoisin, the juice of 2 limes, hot sauce and some starchy pasta liquid to form a sauce. Add drained spaghetti and toss to coat. Turn off heat and toss in cilantro and mint. Serve noodles in bowls, mushrooms and cucumber salad as side dishes.
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By Ria293
Beaverton, OR
on March 23, 2011
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What a fabulous recipe! I don't make too many veggie recipes but this one is by far the best. I used some frozen fry veggies with peppers and added green peas, instead of pea pods. The mushrooms really make this dish outstanding. Also, the sweet and salty cucumbers are a must, as there are some many depths of flavor. My husband said this was the best stir fry I have ever done. Leftovers were great today
By aartifaarti
atlanta, ga
on December 16, 2009
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this is so good especially the mushrooms my family was addicted severly althought the noodle bowls coud have used more veggies and made more than 4 servings for my family
By thevansleaving_...
everett, WA
on May 17, 2009
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I honestly wasn't expecting it to be this great. I, like most other reviewers only made the noodle bowls. I left out the Garlic, and the Ginger and added in Pineapple chunks, and bean sprouts. Next time I think I will add in some type of meat, carrots and celery.
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