Vegatable Lo Mein with Edamame and Mustard Greens

3 C chopped mustard greens
4 oz Barilla plus angel hair pasta
1/4 C low sodium soy sauce, divided
1 T dark sesame oil
1 T extra virgin olive oil
1 T grated peeled fresh ginger
1 Medium red rell pepper
3/4 C chopped green onions
1 garlic clove, minced
1 C frozen shelled edamame, thawed
3 T hoisin sauce

Bring 2 quarts water to a boil. Add greens, and cook until wilted. Remove greens from water with a slotted spoon. Plunge the greens into ice water; drain and squeeze dry. Set greens aside.

Return water in pan to a boil. Add noodles and cook until done. Drain and rinse with cold water, and drain well. Place noodles in a large bowl. Add 1 T soy sauce and sesame oil, tossing to coat. Set aside.

Heat extra virgin olive oil in a large non-stick skillet over medium-high heat. Add ginger; stir fry 5 seconds. Add bell pepper, onions, and garlic; stir fry until bell pepper is crisp-tender. Stir in greens and edamame; stir fry 30 seconds. Stir in 1/2 C water, noodle mixture, remaining 3 T soy sauce, and hoisin sauce; cook until heated through.
Yields 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user TENNEILE.