{"id":8011,"date":"2012-10-09T20:45:59","date_gmt":"2012-10-10T04:45:59","guid":{"rendered":"http:\/\/foodiddy.com\/?p=8011"},"modified":"2012-10-09T20:45:59","modified_gmt":"2012-10-10T04:45:59","slug":"nutty-asian-noodles-wcarrots-edamame","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=8011","title":{"rendered":"Nutty Asian Noodles w\/Carrots & Edamame"},"content":{"rendered":"

I was cruising through old magazines and happened upon a “Noodling Around” article in the June 2012 issue of Every Day w\/Rachel Ray<\/em>. The article was geared towards cooking with kids. No kids here, but I love noodles. The ingredients looked fairly simple and I already had most on hand, so I decided to be a kid and give the family friendly (their words) recipe a try. “Perk up pasta night with a yummy, nutty sauce and plenty of colorful, kid-approved veggies”<\/em> by Tracey Seaman.<\/p>\n

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Nutty Asian Noodles with Carrots and Edamame<\/strong> – don’t mind if I do. I did make a few substitutions and they are noted in my ingredients below.<\/p>\n

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Ingredients:<\/strong><\/p>\n

1 1\/4 Cups Unsalted Cashews – could also use peanuts
\n2 1\/2 Carrots – original recipe called for 2
\n2 Dorat Crushed Ginger Cube – original recipe called for 1 inch piece of fresh ginger
\n1 Cup Vegetable Broth
\n3 Tablespoons Tamari\/Soy Sauce
\n2 Tablespoons Rice Vinegar
\n2 Teaspoons Toasted Sesame Oil
\n2 Tablespoons Dark Brown Sugar – packed
\nSalt to Taste
\n2\/3 lb. Dried Linguine – could also use 1 lb. fresh lo mein noodles
\n1 Cup Thawed Frozen Shelled Edamame<\/p>\n

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Directions:<\/strong><\/p>\n