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 mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Salad
Cuisine: Japanese
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 256kcal
- 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
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
Storage
This salad gets better after it sits for 24 hours and the vinaigrette is absorbed into the ingredients!
- Store in an air tight container for up to 4 days.
- Serve cold.
- This recipe should not be frozen.
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