PlumTally
Sesame-Ginger Noodles with Edamame and Carrots
23m$7.68

Sesame-Ginger Noodles with Edamame and Carrots

A quick vegan dinner of spaghetti, shelled edamame, and carrots tossed in a savory sesame-ginger sauce.

  • 25 minute meal
  • 25 Minutes or Less
  • carrots
  • dairy free
  • dinner
  • east asian inspired
  • edamame
  • egg free
  • family friendly
  • global fusion
  • lunch
  • main course
  • meal prep
  • noodles
  • nut free
  • plant based
  • plant-based
  • quick
  • rice vinegar
  • serves four
  • sesame ginger noodles
  • sesame oil
  • soy sauce
  • spaghetti
  • stovetop
  • vegan
  • vegetarian
  • weeknight
  • weeknight dinner
Bundle it with similar meals
8 min prep15 min cook4 servingsmedium
Cuisine
Global Fusion

Shopping options

Check ingredients to include themPackage used · most used first

dry egg-free spaghetti · 340 Gram

Barilla Protein+ (Plus) Spaghetti Pasta Non-GMO and Kosher Certified Plant Based Protein Pasta

83%

In recipe$2.47
To buy$2.99
Details
Barilla · 14.5 oz$2.99 per packageBuy 1Package use: 83%Product matchEstimated

frozen shelled edamame · 340 Gram

Birds Eye Steamfresh Shelled Edamame, Frozen Vegetables

Sale

60%

In recipe$2.40
To buy$4.00
Details
Birds Eye · 10 oz$2.29
Sale
$2.00 per packageBuy 2Package use: 60%Product matchEstimated

bottled low-sodium soy sauce · 0.25 Cup

Kikkoman® Less Sodium Soy Sauce

20%

In recipe$0.60
To buy$2.99
Details
Kikkoman · 10 fl oz$2.99 per packageBuy 1Package use: 20%Product matchEstimated

large carrots, peeled and cut into thin matchsticks · 2 Each

Kroger® Whole Carrots

16%

In recipe$0.36
To buy$2.29
Details
2 lb$2.29 per packageBuy 1Package use: 16%Product matchEstimated

sesame seeds · 1 Tablespoon

Kroger® Sesame Seed Shaker

15%

In recipe$0.32
To buy$2.19
Details
Kroger · 2.12 oz$2.19 per packageBuy 1Package use: 15%Product matchEstimated

toasted sesame oil · 1.5 Tablespoon

International Collection Toasted Sesame Oil

9%

In recipe$0.87
To buy$9.79
Details
International Collection · 8.45 fl oz$9.79 per packageBuy 1Package use: 9%Product matchEstimated

bottled unseasoned rice vinegar · 2 Tablespoon

Nakano® Natural Rice Vinegar

Sale

8%

In recipe$0.25
To buy$2.99
Details
Nakano · 12 fl oz$3.59
Sale
$2.99 per packageBuy 1Package use: 8%Product matchEstimated

fresh ginger, finely grated · 1 Tablespoon

Spice World™ Fresh Peeled Ginger Bag

7%

In recipe$0.29
To buy$3.99
Details
Spice World · 7 oz$3.99 per packageBuy 1Package use: 7%Product matchEstimated

fresh garlic, minced · 2 Count

Kroger® Whole Garlic Bulbs

4%

In recipe$0.10
To buy$2.49
Details
Kroger · 5 ct$2.49 per packageBuy 1Package use: 4%Product matchEstimated

brown sugar · 2 Teaspoon

Kroger® Light Brown Sugar

1%

In recipe$0.02
To buy$2.29
Details
Kroger · 32 oz$2.29 per packageBuy 1Package use: 1%Product matchEstimated

Cost Summary

Availability unavailable
$7.68

· only what you use

$1.92

per serving · 4 servings

You pay at checkout$36.01
21% used in this recipe$28.33 unused

Cook this recipe

  • dry egg-free spaghetti-340 g
  • frozen shelled edamame-340 g
  • large carrots-2 each
  • bottled low-sodium soy sauce-1/4 cup
  • bottled unseasoned rice vinegar-2 tablespoons
  • toasted sesame oil-1 1/2 tablespoons
  • fresh ginger-1 tablespoon
  • fresh garlic-2 cloves
  • sesame seeds-1 tablespoon
  • brown sugar-2 teaspoons
1
Boil water and prepare the vegetables
Cutting Board
Large pot
Chef’s knife
Vegetable peeler
Fine grater

Bring a large pot of water to a boil. Meanwhile, peel and cut the carrots into thin matchsticks, grate the ginger, and mince the garlic.

Use caution around boiling water and escaping steam.

Keep fingers clear of the chef’s knife, vegetable peeler, and fine grater while preparing the vegetables.

2 Each carrot
1 tablespoon ginger
2 Count garlic
2
Make the sesame-ginger sauce
Whisk
Large mixing bowl
Measuring cups and spoons

In the mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, ginger, garlic, and brown sugar until the sugar has dissolved.

1/4 cup soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
1 tablespoon ginger
2 Count garlic
2 teaspoons brown sugar
3
Cook the noodles and vegetables
Large pot

Add the spaghetti to the boiling water and cook until about 3 minutes shy of al dente. Add the frozen edamame and carrots and cook for 3 minutes, until the noodles are al dente, the edamame is hot, and the carrots are crisp-tender.

Keep hands and face clear of escaping steam when adding ingredients to the boiling water.

340 grams spaghetti
340 grams edamame
2 Each carrot
4
Drain and coat with sauce
Large pot
Colander
Tongs
Measuring cups and spoons

Reserve 1/2 cup of cooking water, then drain the spaghetti and vegetables. Return them to the pot and add the sesame-ginger sauce. Toss over low heat for 1 to 2 minutes, adding reserved water a little at a time, until a glossy sauce coats the noodles.

Drain the noodles away from your body to avoid burns from boiling water and steam.

Turn the pot handle inward and use dry oven mitts when moving the hot pot.

5
Garnish and serve
Tongs

Divide among four bowls, sprinkle evenly with the sesame seeds, and serve hot.

1 tablespoon sesame seeds
6

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