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Ginger Carrot Edamame Noodles

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< 1 min read
Summary

This dish has all of the elements to optimize gut health (and, therefore, mood) — fiber, prebiotics, probiotics, and phytonutrients — not to mention, lots of other stress-fighting nutrients. Find probiotics and B-vitamins in the miso, protein and zinc in the edamame, gingerol (phytonutrient) in the ginger, and adaptogenic compounds in the mushrooms. Bonus: this dish is also exquisite!

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients

Sauce
 ¼ cup reduced-sodium tamari (or coconut aminos)
 1 tsp sesame seed oil (optional)
 1 small lime (juiced)
 2 tbsp pure maple syrup
 2 tbsp organic miso (mellow white or chickpea)
 1 tbsp ginger (freshly grated)
 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 (no- or low-sodium, oil-free)
 3 cloves garlic (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 dressing and toss with salad servers.

9

Toss in the chopped cilantro, green onion, and sesame seeds.

Chef's Notes

Substitutions
Use any noodle you love here — zucchini noodles, spiralized sweet potatoes, udon, whole wheat, rice, or legume.

Again, any vegetables will work! Limiting time at the grocery store is essential right now, so use what you have on hand.

Lima beans, kidney beans, or chickpeas would be great substitutes for edamame.

Layer it up
Add a handful of peanuts or cashews before serving for a plant-based protein crunch.

Add an extra squeeze of citrus with lime or orange before serving.

Ingredients

Sauce
 ¼ cup reduced-sodium tamari (or coconut aminos)
 1 tsp sesame seed oil (optional)
 1 small lime (juiced)
 2 tbsp pure maple syrup
 2 tbsp organic miso (mellow white or chickpea)
 1 tbsp ginger (freshly grated)
 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 (no- or low-sodium, oil-free)
 3 cloves garlic (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 dressing and toss with salad servers.

9

Toss in the chopped cilantro, green onion, and sesame seeds.

Ginger Carrot Edamame Noodles