Swap spaghetti for spicy edamame noodles next time for dinner. This meal comes together in less than 30 minutes! Toss these noodles with zucchini, bell peppers and dress it with gochujang, soy sauce, and sesame oil sauce.
For the Noodles
- 4 ounces edamame noodles
- 1/ 2 onion, sliced
- 3 garlic cloves, minced
- 2 carrots, julienned
- 1 bell pepper, sliced
- 1 zucchini, julienned
- 6 shiitake mushrooms, sliced
- toasted sesame seeds, to garnish
For the Sauce
- 2 tablespoons gochujang
- 2 tablespoons tamari, adjust to taste
- 1 tablespoon sugar
- 1 tablespoon sesame oil
Cook edamame noodles according to package directions.
Mix together sauce ingredients in a bowl and set aside.
Add a splash of water or oil to a large pan or wok over medium heat. Add onion and sauté for a few minutes until translucent and softened. Add garlic and cook until fragrant, about 30 seconds.
Add carrots and bell pepper and cook one minute, adding another splash of water as needed to prevent sticking to the pan. Add zucchini and cook another minute until all the veggies are tender.
Add mushrooms, edamame noodles, and the sauce. Stir to combine and coat all the ingredients with the sauce. Garnish with sesame seeds as desired.