Sesame Noodles with Crisp Cabbage and Edamame
This recipe makes an easy, meatless meal with an Asian flair. It's a combination of whole wheat spaghetti, fresh cabbage, carrots, scallions and shelled edamame that can be served either hot or at room temperature. The crisp veggies make a nice textural contrast to the soft noodles and the whole dish has a satisfying, nutty flavor. Serve with a cucumber salad for a complete meal.
- 1/2 lb whole wheat thin spaghetti, cooked and drained
- 1 tablespoon vegetable oil
- 2 teaspoons toasted sesame oil
- 3 cloves garlic, finely chopped
- 2-1/2 cups cabbage, chopped
- 3 carrots, grated
- 3 to 4 scallions, sliced
- 1 cup shelled edamame, cooked
- 2 tablespoons sesame seeds
- For the sauce:
- 3 tablespoons soy sauce
- 3 tablespoons water
- 2 tablespoons rice vinegar
- 2 teaspoons sugar
- 2 tablespoons peanut butter
- 1 tablespoon toasted sesame oil
- Hot sauce to taste
Make the sauce first. In a glass measuring cup, combine the soy sauce, water, rice vinegar and sugar. Heat for 1/2 to 1 minute on high and stir to dissolve the sugar. Add the peanut butter and sesame oil and whisk with a fork until smooth. Add a few dashes of hot sauce to taste and if necessary, add a bit more water until the sauce is the consistency of syrup. Set aside.
Heat the vegetable and sesame oils in a large pan or wok over medium-high heat. Add the garlic and cook just until fragrant and softened, about 1 minute. Add the cabbage and cook until it begins to soften, about 2 minutes. Remove from the heat and add the carrots, scallions and edamame. Combine the vegetable mixture with the cooked spaghetti, add the sauce and toss to combine thoroughly.
Serve in shallow bowls and garnish with sesame seeds.
Makes 4 servings
We think the nutty flavor of whole wheat pasta complements the sauce really well, but if you're not a fan you can use regular thin spaghetti or Chinese egg noodles.