This recipe for warm noodles and edamame comes via my favorite super chef Yotam Ottolenghi. I’ve changed a few minor ingredients, but that’s it.  This dish fits the bill for a healthy easy quick meal that brings together the flavors of ginger, lime, soy, cilantro, and sesame. I just love it. 

Warm Noodles and Edamame
Serves 4
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Total Time
30 min
Total Time
30 min
  1. warm glass noodles and edamame beans
  2. adapted from Plenty, via The Guardian
  3. yields 4 servings
  4. 7 oz or 250g brown rice noodles
  5. 1 Tablespoon light olive oil
  6. 3 garlic cloves, peeled and crushed
  7. 2 cups cooked edamame beans
  8. 3 green onions, white and green parts, chopped
  9. 1 fresh red chili, finely chopped
  10. A handful cilantro, chopped
  11. A handful mint leaves, chopped
  12. 3 Tablespoons sesame seeds, toasted
For the sauce
  1. 2 Tablespoons fresh ginger, grated
  2. 4 limes, juiced
  3. 2 Tablespoon sesame oil
  4. 2 Tablespoon dark brown sugar (or palm sugar)
  5. 2 teaspoon tamarind paste
  6. 3 teaspoon soy sauce
  1. Boil about 3 quarts of water and remove from heat. Soak the noodles in the hot water until soft – about five minutes. Drain immediately (the noodles quickly become soggy) and set aside to dry.
  2. In a small bowl, whisk together all the sauce ingredients and set aside.
  3. In a large frying pan, heat the oil and add the garlic. Just as the garlic becomes fragranant and starts to turn golden, remove the pan from the heat and add the sauce and noodles. Gently mix together.
  4. Add the edamame (reserving some for the garnish), green onions, chili and fresh herbs. Briefly return to the heat to warm through and taste for seasonings.
  5. Pile up the noodles on a serving plate, scatter the sesame seeds over the noodles, and garnish with the whole cilantro leaves. Serve warm or at room temperature.
  1. About 390 calories per serving.
Adapted from from Yotam Ottolenghi book Plenty
Adapted from from Yotam Ottolenghi book Plenty
Sousan Alwan

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