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Mains, Pastas and Noodles, Recipes, Vegan  /  January 15, 2024

Peanut Noodles with Sticky Edamame

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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These peanut noodles with edamame are filled with ginger, sesame, and sticky, sweet, and spicy edamame. Ideal for your next work day lunch!

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.

These peanut noodles with edamame are filled with ginger, sesame, and sticky, sweet, and spicy edamame. Ideal for your next work day lunch!

Peanut Noodles with Edamame

These spicy peanut noodles with sticky edamame, cabbage, and leeks are ideal for a comforting quick meal. Starring edamame, our underrated queen!
Print Recipe Pin Recipe
Course Lunch, Main Course
Servings 1

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!
Keyword easy lunch, noodles, plant-based recipes

For more simple noodles, check out…

Vegetable Hakka Noodles

Cold Noodle Salad with Silken Tofu

Tags

  • lunch
  • noodles

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2 comments

  • Anisha Chandra
    January 25, 2024

    I’d recommend defrosting first!

  • Anonymous
    January 20, 2024

    Hiya, do you defrost the edamame first or just put them into the frying pan? Thanks!

Leave a ReplyCancel reply

Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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