VEGAN, GLUTEN/WHEAT FREE, NUT FREE
I am pretty much obsessed with Ginger these days. It has become one of my favorite spices to add to recipes as its versatile flavor can really spice up a dish or just add a lil jazz to it. Ginger has numerous health benefits and I started to use this spice as I’ve had lots of digestive issues and ginger has powerful anti-inflammatory and antioxidant effects. Check out this article to learn more: 11 proven health benefits of ginger.
So how did I come up with this combination of flavors all in one dish? Well, my mother in law saw these Edamame noodles in the store and immediately thought of me 🙂 knowing that I am a gluten free vegan and love pasta and am always looking for good sources of protein, she bought me a couple boxes and my mind started turning. What types of flavors would be great with these noodles? I immediately thought of Ginger, as ginger is used in a lot of Asian dishes and edamame originated in Asia…seemed like a no brainer to me! I started to think back of when I lived in Japan and was first introduced to edamame and how traditional Japanese dishes are prepared. Ginger, Soy Sauce, Hot Sauces/Spices are a staple. Thus giving me the idea for this Ginger Sauce that is Oh So Delicious.
Don’t be afraid as the sauce will taste super spicy gingery when you first whisk it together, but once combined with the noodles and veggies, the flavor will tone down.
If you’re not used to working with ginger, the best trick to grating ginger is to freeze the root. This will allow you to grate the ginger with ease. No need for peeling either, as you can eat the skin. Plus, the ginger will last months as opposed to weeks just being in the frig. Bonus!!
This recipe is quick and easy to prepare and make; especially on those busy weeknights. Use whatever combination of veggies you want or even leave out the veggies and just enjoy the noodles orrrrrr… if you’re like my husband, add this as a side next to a piece of ginger honey glazed salmon.
- 1 lb. edamame noodles
- ½ zucchini cut in quarter size pieces
- ½ squash cut in quarter size pieces
- 1 cup sliced mushrooms of choice
- ½ cup shelled edamame
- 2 cloves of garlic, minced
- 1 tbsp. olive oil
- ¼ cup fresh cilantro
- Black sesame seeds to garnish (optional)
- Green onions to garnish (optional)
- 2 tbsp brown sugar
- ⅓ cup Bragg's liquid aminos or soy sauce
- 1½ tbsp. Sriracha hot sauce
- 1½ - 2 tbsp. fresh grated ginger (approx. 1-1/2" of the root)
- In a small bowl combine Bragg's liquid aminos, brown sugar, Sriracha & ginger. Whisk until well combines.
- Cook edamame noodles according to package; set aside.
- Heat olive oil over medium heat & sauté garlic & vegetables together, 5-6 minutes or until tender.
- Turn heat to low, add noodles & sauce to veggies. Using tongs, combine together until well coated.
- Remove from heat, add cilantro & toss.
- Divide into bowls, add garnish, Serve with chopsticks & Enjoy!