Stir-Fried Edamame & Peppers with Garlic Noodles

Stir-Fried Edamame & Peppers with Garlic Noodles

A speedy and savory vegan stir-fry featuring tender edamame, crisp bell peppers, and fresh broccoli florets in a light soy-ginger sauce, served over quick garlic noodles.

Dietary

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Ingredients

Instructions

  1. Bring a pot of salted water to a boil. Add 8 ounces thin spaghetti or ramen noodles and cook according to package directions until al dente. Drain well, reserving 1/4 cup of the pasta water, and set aside.
  2. While noodles cook, prepare the sauce: In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, and 1 teaspoon grated fresh ginger. If using, add 1/4 teaspoon red pepper flakes.
  3. Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
  4. Add 1 thinly sliced red bell pepper and 1 cup broccoli florets. Stir-fry for 3-4 minutes until vegetables are crisp-tender. Stir in 1 cup thawed shelled edamame and cook for 1 minute more.
  5. Add the drained noodles to the skillet along with the sauce. Toss to coat evenly. If needed, add a splash of reserved pasta water to loosen the noodles. Cook for 1-2 minutes until heated through.
  6. Serve immediately, garnished with optional 2 tablespoons chopped peanuts.

Notes

Feel free to add other quick-cooking vegetables like snap peas or shredded carrots. For meal prep, store the noodles and stir-fry mixture separately and combine just before reheating to maintain texture.

Nutrition (per serving)