Vegetable Lo Mein with Edamame and Mustard Greens

This recipe came to us courtesy of Cooking Light magazine. It is a colorful blend of vegetables, mushrooms, and egg noodles. Since our local Kroger seems to only carry redneck food (beer, hot dogs, and chips) we had to substitute regular egg noodles for Chinese egg noodles and dried mushrooms – forget it! We used fresh portabellos instead. The mustard greens were home grown -Yea! We also only had unshelled Edamame (soy beans). Shelled Edamane is definitely the way to go next time. Nevertheless, the recipe made a good and delicious meal.  

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