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Sesame Ginger Edamame Noodles Recipe

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4 from 78 reviews

This vibrant Sesame Ginger Edamame Noodles recipe offers a fresh, crunchy, and flavorful salad packed with whole wheat spaghetti, cabbage slaw, edamame, and a zesty homemade sesame dressing. Perfect for meal prep, it tastes even better after a few days in the fridge, making it an ideal make-ahead dish for busy weeks.

  • Total Time: 20 minutes
  • Yield: 6 servings

Ingredients

Noodles and Vegetables

  • 4 oz whole wheat pasta noodles
  • 10 oz bagged slaw (384 g), such as broccoli slaw or any bagged slaw mix
  • 1 ½ cups cooked edamame
  • 1 teaspoon sesame seeds
  • Green onions, for garnish

Vinaigrette

  • 3 tablespoons olive oil
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons honey (or maple syrup to make vegan)
  • 2 tablespoons sesame oil (toasted or un-toasted)
  • 1 teaspoon reduced sodium soy sauce (or tamari/liquid soy seasoning/coconut aminos for gluten-free)
  • 2 cloves garlic, minced
  • ⅛ teaspoon salt
  • 1 tablespoon minced ginger

Instructions

  1. Cook pasta: Cook the whole wheat spaghetti according to the package directions until al dente. Once cooked, drain and set aside to cool while you prepare the remaining ingredients.
  2. Prepare vinaigrette: In a ½ pint jar or a salad dressing shaker, combine olive oil, seasoned rice vinegar, honey (or your chosen sweetener), sesame oil, reduced sodium soy sauce, minced garlic, salt, and minced ginger. Shake well until the dressing is thoroughly mixed and set aside.
  3. Assemble salad: In a large bowl, combine the cooked and cooled pasta, cooked edamame, and the bagged slaw. Shake the dressing again and pour it over the salad ingredients. Use tongs to toss everything together evenly, ensuring every bite is coated with the flavorful dressing.
  4. Garnish and serve: Sprinkle sesame seeds and chopped green onions over the salad before serving. Enjoy immediately, or refrigerate to allow flavors to meld further.

Notes

  • You can swap the whole wheat spaghetti for soba noodles, but keep in mind soba do not keep well and should be consumed within 24 hours.
  • The recipe uses broccoli slaw here, but any bagged slaw mix will work well.
  • Seasoned rice vinegar adds extra flavor to the vinaigrette but plain rice vinegar can be used as well.
  • Honey can be replaced with maple syrup or another favorite liquid sweetener to make the recipe vegan.
  • For a gluten-free option, substitute soy sauce with tamari, liquid soy seasoning, or coconut aminos.
  • Nutritional values are estimated per one serving, which is approximately 1.5 cups of the salad.
  • This salad improves in flavor after sitting for 24 hours as the vinaigrette is absorbed into the ingredients.
  • Store in an airtight container in the refrigerator for up to 4 days. Serve cold and do not freeze.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Vegan

Find it online: https://recipesvibe.com/sesame-ginger-edamame-noodles-recipe/