Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 mins
Ingredients
Sauce
¼ cup organic tamari (reduced sodium, or coconut aminos)
1 tsp sesame seed oil (optional)
1 small lime (juiced)
2 tbsp maple syrup (or date paste, link in Chef’s Notes)
2 tbsp organic miso (mellow white or chickpea)
1 tbsp ginger (freshly grated) +1 Tbsp as desired
2 tbsp sriracha (optional)
Noodles & Veggies
6 oz organic zucchini noodles (or organic noodle of choice [e.g., udon, rice or soba])
2 tbsp vegetable broth (unsalted, preferably homemade)
3 garlic cloves (minced)
2 medium carrots (raw, chopped)
1 medium organic orange bell pepper (chopped)
1 cup cremini mushrooms (sliced [or button or baby bella])
2 cups organic edamame (frozen)
½ cup cilantro (chopped)
½ cup green onion (chopped, white and green portion)
¼ cup sesame seeds
Directions
Make the sauce
1 Whisk together the ingredients in a small bowl until miso is completely emulsified. Set aside.
Make the veggies
2 Heat vegetable broth in a stovetop pan or wok on medium heat. Add garlic and cook for one minute.
3 Add carrots, pepper, and mushrooms, stirring every couple of minutes until mushrooms are fully cooked.
4 Add the edamame and stir well for 2–3 minutes. Turn the heat down to low.
Make the noodles
5 Bring a pot of water to a boil.
6 Cook the noodles just until al dente, according to package directions, then drain and briefly rinse under cool water.
7 Combine the noodles and vegetables in a large bowl.
8 Pour in the sauce and toss with salad servers.
9 Toss in the chopped cilantro, green onion, and sesame seeds.
Chef's Notes
Substitutions
Whole Food Sweetener date paste in place of maple syrup.
Layer it up
Storage
Ingredients Sauce
¼ cup organic tamari (reduced sodium, or coconut aminos)
1 tsp sesame seed oil (optional)
1 small lime (juiced)
2 tbsp maple syrup (or date paste, link in Chef’s Notes)
2 tbsp organic miso (mellow white or chickpea)
1 tbsp ginger (freshly grated) +1 Tbsp as desired
2 tbsp sriracha (optional)
Noodles & Veggies
6 oz organic zucchini noodles (or organic noodle of choice [e.g., udon, rice or soba])
2 tbsp vegetable broth (unsalted, preferably homemade)
3 garlic cloves (minced)
2 medium carrots (raw, chopped)
1 medium organic orange bell pepper (chopped)
1 cup cremini mushrooms (sliced [or button or baby bella])
2 cups organic edamame (frozen)
½ cup cilantro (chopped)
½ cup green onion (chopped, white and green portion)
¼ cup sesame seeds
Directions Make the sauce
1 Whisk together the ingredients in a small bowl until miso is completely emulsified. Set aside.
Make the veggies
2 Heat vegetable broth in a stovetop pan or wok on medium heat. Add garlic and cook for one minute.
3 Add carrots, pepper, and mushrooms, stirring every couple of minutes until mushrooms are fully cooked.
4 Add the edamame and stir well for 2–3 minutes. Turn the heat down to low.
Make the noodles
5 Bring a pot of water to a boil.
6 Cook the noodles just until al dente, according to package directions, then drain and briefly rinse under cool water.
7 Combine the noodles and vegetables in a large bowl.
8 Pour in the sauce and toss with salad servers.
9 Toss in the chopped cilantro, green onion, and sesame seeds.
Ginger Carrot Edamame Noodles
