Edamame Noodles & Veggie Stir Fry

Today is all about these nutritious noodles made from edamame, that are high protein, low carb, and addictively delicious! I use Explore Asian edamame spaghetti, that are a pantry staple of mine. These noodles are ideal for quick and healthy meals, whether as an asian stir fry, added into soups, or with a simple pesto or marinara. They’re so versatile and easy to prepare.

This recipe is made with yu choy (asian greens), onions, red bell peppers, carrots along with ginger, garlic and chillies. Packed with noodles of course.

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You cook this pasta exactly like you would regular pasta; however, these contain only two ingredients: edamame and water, so they are lighter and more fragile. I recommend cooking them for 4-5 minutes only, which is typically much less than the box suggests. You always have the option of cooking them a little bit more during the process of making the dish while mixing it with a sauce, or as a stir fry. Also, be gentle when draining the cooked pasta.

Ingredients:
serves 4-6
1 box edamame spaghetti
1 red onion, chopped
1 carrot, chopped
1 medium sized napa cabbage or ~2 cups, chopped
1 bunch of yu choy, washed and bottom stem chopped
1 red bell pepper, chopped
4 garlic cloves, thinly sliced
1″ piece ginger, finely chopped
3 green chillies, halved lengthwise
2 tbsp chilli garlic sauce
1 tsp low sodium soy sauce
1 tsp coarse salt
3 tbsps canola oil
1 tsp toasted sesame oil

Method:

Bring a large pot of salted water to a boil on high heat. Make sure the water is at a rolling boil. Drop in the entire package of edamame spaghetti in. Cook the pasta for 4-5 minutes and drain. Set aside cooked noodles.

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Heat a large bottomed skillet over medium heat with 3 tbsp canola oil. Once heated, add chopped garlic, ginger and chillies. Fry for a few seconds.

Add chopped onions and carrots. Cook for 2-3 minutes until the carrots begin to soften and onions start browning.

Then add in napa cabbage and about half of the measured salt, 1/2 tsp. Mix well and cook for 5 minutes.

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Add in yu choy and the remaining salt. You can use any type of greens here, but I personally recommend a hearty asian green like bok choy, chinese broccoli, or yu choy.

Cook all the veggies for another 5 minutes until they’ve become tender. Now add red bell peppers, soy sauce, and chilli garlic sauce. Toss together until they’re thoroughly mixed.

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Keep stir frying the veggies for about 6-8 minutes. Add in the cooked noodles, and fold everything together. Be gentle, so the noodles don’t break.

Drizzle the tsp of toasted sesame oil and cook an additional 5 minutes, remove from heat, and serve hot!

 

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