Name: Ginger Carrot Edamame Noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 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); 6 oz organic zucchini noodles (or organic noodle of choice ); 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 ); 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 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.

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

Make the sauce

Whisk together the ingredients in a small bowl until miso is completely emulsified. Set aside.

Make the veggies

Heat vegetable broth in a stovetop pan or wok on medium heat. Add garlic and cook for one minute.

Add carrots, pepper, and mushrooms, stirring every couple of minutes until mushrooms are fully cooked.

Add the edamame and stir well for 2–3 minutes. Turn the heat down to low.

Make the noodles

Bring a pot of water to a boil.

Cook the noodles just until al dente, according to package directions, then drain and briefly rinse under cool water.

Combine the noodles and vegetables in a large bowl.

Pour in the sauce and toss with salad servers.

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