These spicy peanut noodles with sticky edamame, cabbage, and leeks are ideal for a comforting quick meal. Starring edamame, our underrated queen!
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Every time I eat edamame, I wonder why I don’t eat it more often. Edamame is probably one of the most underrated plant-based proteins (with nearly 20g per cup!), it doubles as a veggie, and it’s easy to cook with, so we’re using it in these spicy peanut noodles with sticky edamame, cabbage, and leeks. And of course, peanut noodles are one of those things that can never fail. I don’t make the rules. With a hefty dose of ginger and sesame.
Some of the photos have kale instead of cabbage and leeks because they’re from an older variation of this recipe! You can honestly use any green veggies you have on hand.
How to Make Edamame Peanut Noodles
Make the edamame.
You’re going to cook the frozen edamame with sesame oil, red chili flakes, pepper, sesame seeds, soy sauce, and maple syrup. The maple syrup makes the sesame seeds and red chili flakes cling to the edamame in a sticky way, and the whole thing turns sweet spicy! Make them last if you anticipate snacking on them before they actually go on the noodles…but we love a snack, so your call.
Prepare the veggies.
Simply sauté the cabbage and leeks after cooking the edamame.
Prepare the peanut sauce.
Just mix ginger, red chili flakes, peanut butter, soy sauce, pepper, sesame seeds, and rice vinegar in a bowl. Then heat some sesame oil in a pan and pour it over! Save some starchy noodle water to thin the sauce.
Peanut Noodles with Edamame
Ingredients
- 100 grams ramen, cooked to package instructions
- 1 cup cabbage, chopped
- ½ cup leek greens
- 1 inch ginger, grated
- ½ tbsp gochugaru *sub red chili flakes
- ½ tbsp white sesame seeds
- ½ tsp black pepper
- 1½ tbsp peanut butter
- 1½ tbsp soy sauce
- 1 tsp rice vinegar
- ½ tbsp toasted sesame oil
sticky edamame
- 1 tsp sesame oil
- 1 cup frozen edamame
- ½ tbsp sesame seeds
- ½ tsp red chili flakes
- ½ tsp black pepper
- ½ tbsp maple syrup
- ½ tbsp soy sauce
Instructions
- Prepare the edamame. Add sesame oil to a nonstick pan over medium heat. Add the edamame and sauté until it turns slightly golden brown. Then add sesame seeds, red chili flakes, pepper, maple syrup, and soy sauce. Continue stirring for a couple of minutes. Take out of the pan and set aside until ready to use.
- In the same pan, sauté the cabbage and leeks. When they are soft and cooked through, finish with a splash of soy sauce.
- Prepare noodles to package instructions. Rinse with cold water to stop cooking. Reserve some of the water you cooked the noodles in.
- Mix the ingredients for the sauce in a bowl large enough to fit all the noodles: ginger, gochugaru or red chili flakes, sesame seeds, black pepper, peanut butter, soy sauce, rice vinegar. Heat ½ tbsp sesame oil over medium heat in a pan or ladle until it's hot. Add it to the bowl and let it sizzle.
- Add a splash of the reserved noodle water to thin the sauce. Add the noodles to the sauce. Coat the noodles. Top with edamame, cabbage and leeks, more sesame seeds, and more chili flakes. Enjoy immediately!
For more simple noodles, check out…
Cold Noodle Salad with Silken Tofu
I’d recommend defrosting first!
Hiya, do you defrost the edamame first or just put them into the frying pan? Thanks!