I post noodle recipes like this a lot because they are workhorse dinners in my home. I always have my freezer stocked with Kaedama noodles by Sun Noodle (@sunnoodles) and shelled edamame, and reliably have baby cucumbers (a staple for my kids) and other hearty vegetables like carrots or radish here in my refrigerator. It’s perfect if you stop here but you can also serve it over a pile of baby spinach and top it with jammy eggs if you want more.
If you don’t have a well stocked Asian pantry, simplify the dish by dressing the noodles with a few tbsps soy sauce and rice vinegar or lime juice, and a tsp or two of toasted sesame oil. Still totally yummy.
Everything comes together in the time it takes the water to boil for the noodles. Hope you enjoy it as much as my entire family does!
Sauce ingredients…
- 1 tbsp each
- Goguchang
- Mild miso
- Soy sauce
- 1 tsp each
- agave syrup
- Toasted sesame oil
- 2 tbsp each
- Unseasoned rice vinegar
- Water
- 1 garlic clove + 1 1inch-ish piece ginger, minced or run over microplane
Remaining ingredients…
- 15 oz fresh noodles like kaedama noodles by @sunnoodles (or 8-12 oz rice noodles, soba or even spaghetti)
- 1.5-2 c frozen shelled edamame
- 2 baby cucumbers, thinly sliced
- 1 few radish or carrots, thinly sliced
- 1/2+ c toasted pepitas (or toasted almonds)
- 2 cups fresh herbs (cilantro, basil, and/or mint)
- A few scallions, thinly sliced
- Lime wedges
- Extra soy sauce, toasted sesame oil and chili paste for serving
Method:
- Mix together dressing ingredients. Taste and adjust seasoning if you’d like. You might need to mash up the miso a bit.
- Bring large pot of water to a boil while prepping other ingredients. When boiling, season with salt. Add edamame and cook for 2 min. Remove with mesh sieve or spider. Add noodles and cook according to package directions. Drain under cold water.
- Dress noodles with sauce. Place on bottom of serving platter and arrange edamame, cucumbers and radish or carrots over top or mix in. Scatter across pepitas, fresh herbs and scallions. Serve with lime wedges and extra condiments suggested if you’d like.
Serves 4+