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edamame sesame noodles in salad bowl
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5 from 1 vote

Sesame Ginger Edamame Noodles

Edamame sesame noodles are fresh, crunchy, flavorful, and loaded with veggies! Made with whole wheat spaghetti, cabbage slaw, edamame, and a zesty sesame dressing. Ideal for meal prep - as they taste even better on day 4!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: Japanese
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 256kcal
Author: Denise Bustard

Ingredients

  • 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

Vinaigrette

  • 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

Instructions

  • Cook pasta- Cook spaghetti according to package directions. Set aside and allow to cool while preparing the rest of the salad.
    whole wheat spaghetti in strainer
  • 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.
    dressing for edamame sesame noodles
  • 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.
    ingredients edamame sesame noodles in salad bowl before mixing up
  • Garnish- Sprinkle with sesame seeds and green onions, and enjoy!
    edamame sesame noodles in salad bowl

Video

Notes

  1. you could swap the spaghetti for soba noodles, though they do not keep well and should be eaten within 24 hours
  2. we used broccoli slaw but you could use any type of bagged slaw mix
  3. we used seasoned rice vinegar
  4. honey may be swapped for your favorite liquid sweetener; use maple syrup to make this recipe vegan
  5. to make the vinaigrette gluten-free, swap for tamari, liquid soy seasoning or coconut aminos.
  6. nutritional information is strictly an estimate and reflects ⅙ of the batch
Storage
This salad gets better after it sits for 24 hours and the vinaigrette is absorbed into the ingredients!
  1. Store in an air tight container for up to 4 days.
  2. Serve cold.
  3. This recipe should not be frozen.

Nutrition

Serving: 1.5cups; note 6 | Calories: 256kcal | Carbohydrates: 27g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 118mg | Potassium: 306mg | Fiber: 3g | Sugar: 8g | Vitamin A: 46IU | Vitamin C: 20mg | Calcium: 57mg | Iron: 2mg