Happy THURSDAY, friends! It’s almost the weekend (YAY!)
Today I have just a quickie recipe for some YUMMY noodles. I had planned these for a bigger, more “legit” recipe post like what I normally do. But honestly… they photograph HORRIBLY. They are just ugly, ugly noodles. But damn they taste good! 🤷♀️
So I figured Blogmas would make the perfect time to just do a quick share. Because they are so good and REALLY HEALTHY.
I’m using these phenomenal edamame noodles I got at Costco. They’re made out of edamame so they’re lower in carbs and WAY higher in protein and fiber than normal noodles. SO. MUCH. FIBER.
But they honestly barely taste different than regular semolina pasta. The biggest difference is that they’re just a bit crunchier. And they take three to five minutes to cook. (YAS.)
I know some regular grocery stores carry these noodles, and there’s another brand that makes edamame noodles too. So I hope you can find them, and if you do give them a try! I haven’t made them with any other sauces yet, so I’ll do some experimenting and report back how they work for subs in more typical pasta dishes (i.e. maybe something Italian??)
- 4 oz edamame spaghetti
- 1/4 C toasted sesame oil
- 1 T honey
- 2 T soy sauce
- 2 T ponzu
- 1 clove garlic, finely minced
- 1 t grated fresh ginger
- 1 t chili paste (or you can use crushed red pepper)
- Cook edamame spaghetti according to package instructions.
- While the pasta boils, whisk all other ingredients together in a mixing bowl.
- When the pasta is done, drain it very thoroughly, and then toss it in the sauce.
- I listed this as two servings because this is for two servings of the pasta and enough sauce to thoroughly coat the pasta. But it is SO FILLING that I’ve only been able to eat about half of one of these servings. So if you’re a light eater, I’d cut the servings down.
Have you made these noodles?
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