Gingered Spaghetti Stir-fry

Our family loves "butter peas" aka edamame.  They are fun to eat out of the shell or shelled.  The buttery taste of the edamame makes an instant kid favorite.  I had several bags of edamame in the freezer that needed to be used.  But some "genius" only bought edamame in the shells.  So after I defrosted the edamame, the kids and I spent 15 minutes removing them from their shells.  It was a nice quiet activity... until we started squeezing the shells too hard and the edamame went shooting across the kitchen!


To serve for baby, I chopped the noodles, chicken, and veggies before adding the sauce since it contains peanuts.  For baby's sauce, I combined the chopped ingredients with 1 ounce of sweet potato puree.

Gingered Noodle Stir-fry

Serves 8

12 ounces canton noodles or whole wheat spaghetti

1 medium sweet red pepper, chopped

1 small sweet yellow pepper, chopped

1 small red onion, chopped

1 teaspoon minced fresh gingerroot
1 cup frozen shelled edamame, thawed

3 cups cubed cooked chicken breast

1 cucumber, chopped

3 green onions, chopped

1 cup peanut ginger sauce  (I used Wildtree Thai Sesame Sun Butter sauce)

In a Dutch oven, cook noodles according to package directions. Drain and set aside.  In a nonstick skillet with 2 teaspoons of olive oil, saute peppers and red onion over medium heat until soft. Add the gingerroot and stir to combine.  Add edamame and chicken.  Cook until heated through.  


In a large bowl, combine the noodles, pepper mixture, cucumber, and green onions.  Pour the ginger sauce over all and toss well.  


Can be served warm or cold. 

Baby's portion - prior to adding peanut sauce - with 1 ounce
sweet potato puree