Edamame sesame noodles are fresh, crunchy, flavorful, and loaded with veggies! Made with whole wheat spaghetti, cabbage slaw, edamame, and sesame dressing. Ideal for meal prep - as they taste even better on day 4!
We love a good shortcut meal, and these edamame sesame noodles definitely fit the criteria of quick, EASY, and healthy! Packed with crunchy fresh veggies, plant-based protein, and a sweet and savory sesame ginger vinaigrette that adds Asian-inspired flavors.
Best of all, the noodles and veggies take on even more flavor as they sit in the dressing. This makes it ideal for meal prep lunches that you can enjoy throughout the week!
reasons you'll love this recipe
- it's a complete meal with healthy carbohydrates, protein, and healthy fats
- it stores well for meal prep, and tastes even better after marinating in the dressing for a few days!
- it's vegetarian, and can easily be made gluten-free and vegan (swaps included)
Watch the video below to see how to make edamame sesame noodles! You can find more of my recipe videos on my YouTube channel.
- edamame - we used frozen, shelled edamame. Follow the directions on the package to thaw.
- whole wheat spaghetti - can be swapped for soba noodles for a gluten-free option, though they do not keep as well and should be eaten within 24 hours.
- slaw - we used broccoli slaw but you could use any type of bagged slaw mix
- ginger - we recommend using fresh ginger; finely grated
- sesame oil - we used toasted sesame oil
- vinegar - we used seasoned rice vinegar
- honey - may be swapped for your favorite liquid sweetener; use maple syrup to make this recipe vegan
- soy sauce - we recommend low sodium soy sauce. This can be swapped for coconut aminos, or Bragg's liquid soy seasoning. To make the vinaigrette gluten-free, swap for tamari, liquid soy seasoning or coconut aminos.
What Is Edamame?
Edamame is a variety of whole soybeans that are not fully ripened. Often served in sushi bowls or in stir-fries - they are a great source of plant-based protein providing 18.5 g of protein per cup! (1) Edamame beans are a good source of fiber, as well as vitamins and minerals including folate, manganese, copper, and phosphorus. Read more about the health benefits of edamame here.
Step by step directions
Cook spaghetti according to package directions. Set aside and allow to cool while preparing the rest of the salad.
In a ½ pint jar or salad dressing shaker, combine the olive oil, rice vinegar, honey, sesame oil, soy sauce, garlic, salt and ginger. Shake it up and set aside.
In a large bowl, combine the cooked and cooled pasta, edamame and bagged slaw. Shake up dressing and pour over everything. Use tongs to toss up the salad.
Sprinkle with sesame seeds and green onions, and enjoy!
A few options and flavor variations that you could try to customize these edamame sesame noodles to your liking:
- sauce - swap out the vinaigrette for our delicious peanut sauce
- veggies - substitute slaw for spiralized zucchini and/ or spiralized carrots
- noodles - whole wheat spaghetti can be swapped for soba noodles (which are made with buckwheat) for a gluten-free option
- edamame - could be swapped out for chickpeas for another plant-based protein option
They are served cold! This is a great option if you don't have access to a microwave at work
Absolutely! Just swap the honey for maple syrup to make it vegan, and for a gluten-free option, you can swap the whole wheat pasta for soba noodles!
Storage + meal prep
Edamame sesame noodles taste even better after it sits for 24 hours and the vinaigrette is absorbed.
- Store in an airtight meal prep container for up to 4 days
- Serve cold
- Unfortunately, this recipe does not freeze/ thaw well
- 4 oz whole wheat pasta noodles see note 1
- 10 oz bagged slaw 384 g; note 2
- 1 ½ cups cooked edamame
- 1 teaspoon sesame seeds
- green onions to garnish
- 3 tablespoons olive oil
- 3 tablespoons rice vinegar note 3
- 2 tablespoons honey note 4
- 2 tablespoons sesame oil toasted or un-toasted work
- 1 teaspoon soy sauce reduced sodium; note 5
- 2 cloves garlic minced
- ⅛ teaspoons salt
- 1 tablespoon ginger minced
- Cook pasta- Cook spaghetti according to package directions. Set aside and allow to cool while preparing the rest of the salad.
- Prepare vinaigrette- In a ½ pint jar or salad dressing shaker, combine the olive oil, rice vinegar, honey, sesame oil, soy sauce, garlic, salt and ginger. Shake it up and set aside.
- Assemble- In a large bowl, combine the cooked and cooled pasta, edamame and bagged slaw. Shake up dressing and pour over everything. Use tongs to toss up the salad.
- Garnish- Sprinkle with sesame seeds and green onions, and enjoy!
- you could swap the spaghetti for soba noodles, though they do not keep well and should be eaten within 24 hours
- we used broccoli slaw but you could use any type of bagged slaw mix
- we used seasoned rice vinegar
- honey may be swapped for your favorite liquid sweetener; use maple syrup to make this recipe vegan
- to make the vinaigrette gluten-free, swap for tamari, liquid soy seasoning or coconut aminos.
- nutritional information is strictly an estimate and reflects ⅙ of the batch
- Store in an air tight container for up to 4 days.
- Serve cold.
- This recipe should not be frozen.
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