Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 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
1Whisk together the ingredients in a small bowl until miso is completely emulsified. Set aside.
Make the veggies
2Heat vegetable broth in a stovetop pan or wok on medium heat. Add garlic and cook for one minute.
3Add carrots, pepper, and mushrooms, stirring every couple of minutes until mushrooms are fully cooked.
4Add the edamame and stir well for 2–3 minutes. Turn the heat down to low.
Make the noodles
5Bring a pot of water to a boil.
6Cook the noodles just until al dente, according to package directions, then drain and briefly rinse under cool water.
7Combine the noodles and vegetables in a large bowl.
8Pour in the sauce and toss with salad servers.
9Toss 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
Directions
Make the sauce
1Whisk together the ingredients in a small bowl until miso is completely emulsified. Set aside.
Make the veggies
2Heat vegetable broth in a stovetop pan or wok on medium heat. Add garlic and cook for one minute.
3Add carrots, pepper, and mushrooms, stirring every couple of minutes until mushrooms are fully cooked.
4Add the edamame and stir well for 2–3 minutes. Turn the heat down to low.
Make the noodles
5Bring a pot of water to a boil.
6Cook the noodles just until al dente, according to package directions, then drain and briefly rinse under cool water.
7Combine the noodles and vegetables in a large bowl.
8Pour in the sauce and toss with salad servers.
9Toss in the chopped cilantro, green onion, and sesame seeds.
Ginger Carrot Edamame Noodles
