Ingredients:

  • 8 oz (230 g) edamame bean noodles
  • 2 tablespoons (30 ml) vegetable oil
  • 1 cup (150 g) bell peppers, sliced (red, yellow, or green)
  • 1 cup (100 g) snap peas, trimmed
  • 1 cup (150 g) carrots, julienned
  • 2 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon (15 g) fresh ginger, minced
  • 3 tablespoons (45 ml) soy sauce or tamari for gluten-free
  • 1 tablespoon (15 ml) sesame oil
  • 1 tablespoon (15 g) honey or maple syrup
  • 1 tablespoon (15 g) rice vinegar
  • Optional: 1 teaspoon (5 g) red pepper flakes for heat

Instructions:

  1. Cook edamame bean noodles according to package instructions; drain and set aside.
  2. In a small bowl, combine soy sauce, sesame oil, honey, rice vinegar, and red pepper flakes (if using); set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat.
  4. Add minced garlic and ginger; sauté until fragrant, about 30 seconds.
  5. Add bell peppers, snap peas, and carrots; stir-fry for 3-4 minutes until vegetables are tender yet crisp.
  6. Add the cooked edamame noodles and sauce to the skillet; toss to coat evenly.
  7. Stir-fry for an additional 2 minutes or until everything is heated through.
  8. Sprinkle with sliced green onions before serving.