Peanut Noodles with Edamame and Carrots

For years when the girls were really young, anytime we were invited to a potluck or a picnic, I would always make these noodles. But then almost overnight everyone was gluten-free. At the time gluten-free pasta really sucked, so I stopped making this for public consumption, but under dark of night, we would still eat it at home. It’s one of those dishes that you can pull off when you walk in the door and realize you forgot about dinner and be sitting down to eat within 25 minutes.

I nearly always have the star ingredients on hand — pasta, ginger, garlic, soy sauce, sesame oil, rice wine vinegar — and then throw in whatever vegetables might be in the fridge — cilantro, scallions, red bell pepper, cucumber, etc. Edamame is easy to keep in the freezer, so that’s also nearly a staple I have on hand, and like tofu, try always to buy organic edamame.

Fair warning, like the Baked Pasta, this is one of those foods you might find yourself eating for breakfast the next day…

Print Recipe

Peanut Noodles with Edamame and Carrots

Course

Main Dish

Cuisine

American

Prep Time

10 minutes

Cook Time

8 minutes

Servings

people - depending if they want bowls or small cups

Ingredients

• 1/2 lb. spaghetti Gluten-free works great!
• 1 Tablespoon sesame oil I prefer the really dark sesame oil for more flavor.
• 1/2 cup peanut butter Don't buy the crap with sugar. Use all natural, single-ingredient peanut better or just two ingredients: peanuts and salt.
• 1/4 cup soy sauce
• 2 Tablespoons rice wine vinegar (or red wine vinegar)
• 1 Tablespoon honey
• 1 Tablespoon ginger, coarsely chopped
• 1 clove garlic, chopped
• 1 cup edamame, shelled
• 2 carrots grated
• 1 teaspoon shichimi togarashi - a spicy red chile pepper condiment from Japan

Course Main Dish Cuisine American Prep Time 10 minutes Cook Time 8 minutes Servings people - depending if they want bowls or small cups Ingredients 1/2 lb. spaghetti Gluten-free works great! 1 Tablespoon sesame oil I prefer the really dark sesame oil for more flavor. 1/2 cup peanut butter Don't buy the crap with sugar. Use all natural, single-ingredient peanut better or just two ingredients: peanuts and salt. 1/4 cup soy sauce 2 Tablespoons rice wine vinegar (or red wine vinegar) 1 Tablespoon honey 1 Tablespoon ginger, coarsely chopped 1 clove garlic, chopped 1 cup edamame, shelled 2 carrots grated 1 teaspoon shichimi togarashi - a spicy red chile pepper condiment from Japan

Instructions

1. Cook the pasta as you normally would. Drain and rinse well with cold water, making sure you see all the starch come off the pasta. Transfer to a bowl and if your sauce isn't done, add a little sesame oil to keep the noodles separated.
2. In a food processor or blender (I prefer the food processor mainly because it's easier to clean for this particular recipe), put in sesame oil, peanut butter, soy sauce, rice wine vinegar, honey, ginger and garlic. Process till very smooth. I usually go for 30 seconds, scrape the sides and blend for at least another 30 seconds. If it's too dense, add a little water 1 tsp. at a time.
3. Add sauce to noodles, mix well. Add edamame and carrots (or whatever vegetables you have on hand) and mix into noodles and sauce.
4. Sprinkle with some shichimi tagarashi and serve with sriracha sauce.

Recipe Notes

 

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