Ginger Carrot Edamame Noodles

Nichole Dandrea-Russert, MS, RDN ·
Published July 16, 2020 ·
2 min read
Summary

Ginger Carrot Edamame Noodles are an updated twist on traditional Asian noodle flavors. These veggie noodles are filled with bright and colorful plant-based ingredients that are bursting with flavor in every bite. Bright and slightly sweet edamame paired with sweet and crunchy carrots boasts a host of nutritional benefits. This dish serves up protein, fiber, prebiotics, probiotics, and lots of phytonutrients. There is no shortage of plant-based goodness to go around.

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Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

Ginger Carrot Edamame Noodles

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
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.

Whole Food Sweetener
Use date paste in place of maple syrup.

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.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.

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
Ginger Carrot Edamame Noodles
IngredientsDirections
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Plant-Based Dietitian, Author, Recipe Developer

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Plant-Based Dietitian, Author, Recipe Developer

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