Ingredients:

  • 8 oz (225g) edamame bean noodles
  • 1 cup (150g) frozen shelled edamame beans
  • 1 cup (150g) sliced carrots, julienned
  • 1 cup (100g) red bell pepper, thinly sliced
  • 2 tbsp (30ml) neutral oil
  • 3 tbsp (45ml) soy sauce
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (15ml) maple syrup
  • 1 tsp (5g) toasted sesame oil
  • 1 tbsp (15g) fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 stalks green onions, thinly sliced
  • 1 tsp (5g) toasted sesame seeds

Instructions:

  1. Boil water in a large pot. Cook the bean noodles for 3-5 minutes until they are tender but still have a slight bite. Note: Do not overcook, or they will break in the wok.
  2. Whisk the soy sauce, rice vinegar, maple syrup, sesame oil, ginger, and garlic in a small bowl. Set this aside.
  3. Heat the neutral oil in a wok over medium high heat until it shimmers and barely smokes.
  4. Add the julienned carrots and sliced bell peppers. Toss constantly for 2-3 minutes until the colors look bright and they feel snappy.
  5. Stir in the frozen edamame. Cook for 2 minutes until the beans are heated through and plump.
  6. Drain the noodles and add them immediately to the pan.
  7. Pour the sauce over the noodles and vegetables. Increase heat to high and toss for 1-2 minutes until the sauce thickens into a mahogany colored glaze.
  8. Remove from heat. Garnish with sliced green onions and toasted sesame seeds.