23mEst. $7.73Sesame-Ginger Noodles with Edamame and Carrots
A quick vegan dinner of spaghetti, shelled edamame, and carrots tossed in a savory sesame-ginger sauce.
- Cuisine
- Global Fusion
Shopping options
toasted sesame oil
1.5 Tablespoon
International Collection Toasted Sesame Oil
9%
fresh ginger, finely grated
1 Tablespoon
Spice World™ Fresh Peeled Ginger Bag
7%
bottled unseasoned rice vinegar
2 Tablespoon
Nakano® Natural Rice Vinegar
8%
dry egg-free spaghetti
340 Gram
Barilla Protein+ (Plus) Spaghetti Pasta Non-GMO and Kosher Certified Plant Based Protein Pasta
83%
bottled low-sodium soy sauce
0.25 Cup
Kikkoman® Less Sodium Soy Sauce
20%
fresh garlic, minced
2 Count
Kroger® Whole Garlic Bulbs
4%
large carrots, peeled and cut into thin matchsticks
2 Each
Kroger® Whole Carrots
16%
brown sugar
2 Teaspoon
Kroger® Light Brown Sugar
1%
sesame seeds
1 Tablespoon
Kroger® Sesame Seed Shaker
15%
frozen shelled edamame
340 Gram
Birds Eye Steamfresh Shelled Edamame, Frozen Vegetables
60%
Cost Summary
Recipe cost · only what you use
per serving · 4 servings
Cook this recipe
- dry egg-free spaghetti-340 g
- frozen shelled edamame-340 g
- large carrots-2 each
- bottled low-sodium soy sauce-0.25 cups
- bottled unseasoned rice vinegar-2 tbsp
- toasted sesame oil-1.5 tbsp
- fresh ginger-1 tbsp
- fresh garlic-2 cloves
- sesame seeds-1 tbsp
- brown sugar-2 tsp
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.
In the mixing bowl, whisk together the soy sauce, rice vinegar, sesame oil, ginger, garlic, and brown sugar until the sugar has dissolved.
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.
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.
Divide among four bowls, sprinkle evenly with the sesame seeds, and serve hot.
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