Edamame Noodle Bowl, (12 servings)

36 oz. frozen edamame, shelled

1 1/2 gallons water

2.4 ounces fresh green onions

1 bunch fresh cilantro

1/2 cup lime juice

1 Tablespoon red pepper flakes

2 1/2 cups teriyaki sauce

1 1/2 Tablespoons sesame oil

2 Tablespoons honey

1 1.2 pounds dry spaghetti pasta, whole wheat

12 oz. fresh mushrooms, sliced, ready-to-use

11 ounces fresh carrots, shredded, ready-to-use

Thaw edamame in refrigerator one to two days in advance.

Place water in large pot on stove. Bring to boil.

Rinse green onion and cilantro under cool running water.

Trim green onion and cilantro. Chop.

Combine lime juice, pepper flakes, teriyaki sauce, oil, and honey in a bowl. Whisk to combine. Keep dressing in refrigerator. Sauce may be prepared two days in advance.

Break spaghetti noodles in thirds and add to boiling water.

Cook spaghetti according to package directions until al dente, about 8 to 10 minutes.

Drain noodles and place in large bowl.

Add sauce to drained noodles.

Add edamame, green onions, cilantro, mushrooms, and carrots to noodles and combine.

Each serving is one 16 ounce bowl.