Sesame Noodles with Edamame
This easy sesame noodle variation makes a satisfying meatless meal with a tasty Asian flair. It combines whole wheat spaghetti and shelled edamame with a light, flavorful peanut sauce, sesame seeds and a crisp combination of stir-fried cabbage, carrots, red bell pepper and scallions.
- 1-1/2 cups frozen shelled edamame
- 8 ounces thin, whole wheat spaghetti
- 2 tablespoons vegetable oil
- 1/4 medium head of cabbage, finely chopped
- 2 medium carrots, thinly sliced
- 1/2 red bell pepper, cored, seeded and diced
- 2 cloves garlic, minced
- 4 scallions, sliced
- 2 teaspoons toasted sesame oil
- 2 tablespoons sesame seeds (we used a combo of both white & black)
For the sauce:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons peanut butter
- 2 teaspoons sugar
- 1 teaspoon sriracha (or more to taste)
- Bring a large pot of salted water to a boil, add the edamame and boil until tender, 3 to 4 minutes. Using a slotted spoon, transfer the cooked edamame to a bowl and return the water to a rolling boil.
- Add the spaghetti and cook according to package directions. Drain thoroughly, return both the noodles and edamame to the pot and set aside.
- Prepare the sauce by whisking the soy sauce, rice vinegar, sesame oil, peanut butter and sriracha together in a small bowl. Pour over the noodles and edamame, toss to combine and set aside.
- Tip: Microwave the peanut butter for 15 to 20 seconds on 80% power to make it easier to combine.
- Heat the vegetable oil in a wok or large frying pan over high heat. Add the cabbage and stir fry until tender and golden, 3 to 4 minutes. Add the sliced carrots, bell pepper and garlic and continue cooking, stirring constantly, for 2 minutes longer.
- Add the scallions, sesame oil and sesame seeds, cook for an additional 30 seconds, then add the entire mixture to the noodles and edamame and combine thoroughly.
- Plate individual servings and offer extra sriracha at the table for those who like a bit more heat.