Edamame Noodle Stir-Fry

How to Make Edamame Noodle Stir-Fry

1. 1

   Step 1: Cook the edamame noodles

   Bring a medium pot of water to a rolling boil and add the edamame noodles. Cook according to package directions (typically 2–4 minutes) until just tender, then drain and rinse briefly under warm water to stop cooking and remove excess starch. Set the noodles aside in a colander while you prepare the rest.

   For this step

   • 8 ozEdamame noodles (or other legume-based noodles)
   
2. 2

   Step 2: Whisk the sauce

   In a small bowl combine the low-sodium soy sauce, rice vinegar, and chili garlic sauce, whisking until smooth. Taste and adjust for balance — add a touch more chili for heat or a splash more vinegar for brightness. Keep the sauce nearby so it's ready when the pan is hot.

   For this step

   • 3 tbspLow-sodium soy sauce
   • 1 tbspRice vinegar
   • 1 tspChili garlic sauce (or sriracha)
   
3. 3

   Step 3: Stir-fry aromatics and vegetables

   Heat the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the minced garlic and ginger and stir for 20–30 seconds until fragrant, then add the sliced red bell pepper and stir-fry for 2–3 minutes until crisp-tender. Keep ingredients moving so they brown lightly without burning.

   For this step

   • 1 tbspNeutral oil (vegetable or avocado)
   • 2 clovesGarlic, minced
   • 1 tbspFresh ginger, minced
   • 1 mediumRed bell pepper, thinly sliced
   
4. 4

   Step 4: Combine noodles and sauce

   Add the drained edamame noodles to the pan and pour the prepared sauce over them. Toss everything together with tongs or a spatula, stirring for 1–2 minutes until the noodles are heated through and evenly coated in the sauce. If the mixture seems dry, add a tablespoon of water and toss once more.
   
5. 5

   Step 5: Finish and garnish

   Remove the pan from heat and drizzle the toasted sesame oil over the noodles, tossing gently to distribute the nutty flavor. Transfer to serving bowls and scatter sliced scallions on top for freshness and crunch. Serve immediately while warm.

   For this step

   • 1 tspToasted sesame oil
   • 3 stalksScallions, thinly sliced (for garnish)
   
6. 6

   Step 6: Serve and store leftovers

   Serve this stir-fry as a satisfying main or pair with steamed greens or grilled protein for a heartier meal. Leftovers keep well refrigerated in an airtight container for up to 3 days and reheat briefly in a skillet over medium heat.
   

1. Bring a medium pot of water to a rolling boil and add the edamame noodles. Cook according to package directions (typically 2–4 minutes) until just tender, then drain and rinse briefly under warm water to stop cooking and remove excess starch. Set the noodles aside in a colander while you prepare the rest.
2. In a small bowl combine the low-sodium soy sauce, rice vinegar, and chili garlic sauce, whisking until smooth. Taste and adjust for balance — add a touch more chili for heat or a splash more vinegar for brightness. Keep the sauce nearby so it's ready when the pan is hot.
3. Heat the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the minced garlic and ginger and stir for 20–30 seconds until fragrant, then add the sliced red bell pepper and stir-fry for 2–3 minutes until crisp-tender. Keep ingredients moving so they brown lightly without burning.
4. Add the drained edamame noodles to the pan and pour the prepared sauce over them. Toss everything together with tongs or a spatula, stirring for 1–2 minutes until the noodles are heated through and evenly coated in the sauce. If the mixture seems dry, add a tablespoon of water and toss once more.
5. Remove the pan from heat and drizzle the toasted sesame oil over the noodles, tossing gently to distribute the nutty flavor. Transfer to serving bowls and scatter sliced scallions on top for freshness and crunch. Serve immediately while warm.
6. Serve this stir-fry as a satisfying main or pair with steamed greens or grilled protein for a heartier meal. Leftovers keep well refrigerated in an airtight container for up to 3 days and reheat briefly in a skillet over medium heat.