Open Sesame Edamame Stirfry Noodle Bowl w/ Tangy Ginger Sauce
Open Sesame Edamame Stirfry Noodle Bowl w/ Tangy Ginger Sauce
The secret to successful stirfrying is to have all of your vegetables, as well as your homemade sauce prepared before cooking begins. Making your sauce in bulk, in advance, means you have it on hand when a stirfry craving hits, and can throw together and quick stirfry in minutes. Any wholegrain noodle can be used for this meal, however buckwheat noodle are especially tasty and provide disease fighting bioflavanoids. If you can find sunchokes (also known as Jerusalem artichokes), they’ll be well worth any searching you have to do. Not only do they have special health benefits…they have a unique sweet-starchy-crisp texture that I can’t get enough of. No need to peel them, just slice them and throw them into the stirfry, along with, or in place of, one of the other veggies. They’re delicious raw as well, and I often have half of them eaten before they hit the pan.
Author: Victoria Laine
Recipe Type:: Dinner
Serves:: 4-6 servings
Prep time::
Cook time::
Total time::
Ingredients:
- SESAME GINGER STIRFRY SAUCE:
- ½ cup tahini
- 6 Tbsp lemon or lime juice
- ¼ cup Bragg's liquid soy -or- lite soy sauce
- 2 Tbsp maple syrup
- 2 cloves garlic, minced
- 2 inch knob ginger root, grated
- ½ tsp cayenne powder or pepper flakes (optional - extra spicy)
- 1 tsp blackstrap molasses (optional - adds a teryiaki twist)
- NOODLES BOWLS:
- 250 g wholegrain fettucine or other flat noodle
- EDAMAME STIRFRY:
- 3-4 Tbsp water or veggie broth
- APPROXIMATELY 10 CUPS VARIETY OF VEGGIES, for example:
- 1 large sweet onion, chopped or sliced
- 1 small cauliflower, broken into small florets
- 2 cups carrots, diced into bite sized pieces
- ½ small purple cabbage or bokchoy, sliced or shredded (about 2 cups)
- 1 small broccoli, cut into small florets -or- 8 asparagus spears,cut in half
- 2 cups fresh mushrooms, shitake or other, chopped
- 2 cups frozen shelled edamame beans or fresh sugar peas
- 1-2 limes (opt)
Directions:
SESAME GINGER STIRFRY SAUCE:
- Whisk together all ingredients or blend well in a blender or food processor. Note: If you are blending or using a food processor, there is no need to mince and grate garlic and ginger.
NOODLE BOWLS:
- Boil water in a large pot with ¼ tsp salt. Add noodles. Stir occasionally.
- Drain cooked noodles and rinse under tap water.
- Divide into single portions in individual serving bowls allowing enough space for the stirfry ingredients.
EDAMAME STIRFRY:
- Prepare Stirfry Sauce before cooking begins and prepare all veggies before cooking begins, slicing or cutting into bite sized pieces. Peel and cut onion into chunks.
- In a heavy skillet or wok over medium-high heat, stirfry prepped vegetables in water or broth, until almost tender crisp. Stir often.
- Pour prepared sauce over veggies. Add edamame beans. Thin with a few splashes of water if needed. Simmer to heat sauce through and continue cooking veggies until tender crisp. Remove from heat. Portion stirfry over noodles. Serve warm.
- Optional:Squeeze a squirt of lime juice over each serving.
