Sesame Edamame Noodle Bowl
A quick, colorful, and protein-packed vegan noodle bowl featuring soba or brown rice noodles, edamame, fresh vegetables, and a flavorful miso-sesame dressing. Perfect for a nutritious lunch, weeknight dinner, or meal prep option. Ready in 30 minutes and full of fiber, plant-based protein, and healthy fats.
Equipment
- Large pot (for boiling noodles) – 1
- Medium pot (for edamame) – 1
- Large mixing bowl (1)
- Small blender or whisk – 1
- Tongs (1)
Ingredients
Noodles & Veggies:
- 8 oz ½ pound soba noodles or brown rice noodles
- ¾ cup julienned radishes 4–5 radishes
- 1 cup julienned carrot 1 large carrot
- ½ cup shredded red cabbage
- ½ cup thinly sliced red bell pepper
- ¼ cup thinly sliced green onion
- 1 cup frozen edamame shelled
- ¼ cup cashews chopped or whole
- 3 tbsp sesame seeds white, black, or mixed
Dressing/Sauce:
- 3 tbsp unseasoned rice vinegar
- 2 tbsp low-sodium tamari
- 2 tbsp fresh orange juice ½ orange
- 2 tbsp white miso paste
- 1 tsp toasted sesame oil optional
- 2 tsp coconut sugar
- Pinch of red pepper flakes
- 1 tsp finely grated fresh ginger
- 1 clove garlic minced
Instructions
- Cook Noodles Properly: Begin by preparing your soba or brown rice noodles according to the package instructions. Bring a large pot of water to a rolling boil, add the noodles, and stir occasionally to prevent sticking. Once cooked al dente, immediately drain the noodles and rinse thoroughly under cool running water to stop the cooking process. Transfer them to a large bowl of cold water and set aside to keep them from clumping. This step ensures perfectly separated, springy noodles in the final dish.
- Boil Edamame to Perfection: While the noodles are cooking, fill a medium pot with water and bring it to a boil. Add the frozen edamame and cook for 4–5 minutes until tender yet still slightly firm. Drain the edamame in a colander and set aside. Boiling just until tender keeps them vibrant green and preserves their natural protein-rich goodness.
- Prepare Fresh Vegetables: Wash and prepare all vegetables for the bowl. Julienne 4–5 radishes into thin matchstick pieces, peel and julienne 1 large carrot, finely shred ½ cup of red cabbage, slice ½ cup of red bell pepper into thin strips, and thinly slice ¼ cup of green onion. Combine all these vegetables in a large mixing bowl. Prepping the vegetables uniformly ensures even texture and a visually appealing, rainbow-colored bowl.
- Make the Miso-Sesame Dressing: In a small blender or using a whisk, combine 3 tablespoons of rice vinegar and 2 tablespoons of white miso paste first, creating a smooth paste. Gradually add 2 tablespoons of tamari, 2 tablespoons of fresh orange juice, 2 teaspoons of coconut sugar, 1 teaspoon of toasted sesame oil (optional), 1 teaspoon of freshly grated ginger, a pinch of red pepper flakes, and 1 minced garlic clove. Blend or whisk until the dressing is smooth, creamy, and fully emulsified. Taste and adjust seasoning if necessary, balancing the sweet, tangy, and umami flavors.
- Drain Noodles and Combine: Once the noodles are fully cooled in cold water, drain them thoroughly to remove excess moisture. Using tongs, add the drained noodles to the bowl containing the prepared vegetables. Then, add the boiled edamame. Pour the prepared miso-sesame dressing over the mixture and gently toss everything together using the tongs. Ensure that each noodle strand and vegetable piece is evenly coated with the flavorful dressing.
- Add Crunchy Toppings: Finally, sprinkle ¼ cup of chopped or whole cashews and 3 tablespoons of sesame seeds (white, black, or a mix) over the tossed noodles and vegetables. Gently toss again to distribute the toppings evenly. This step adds satisfying crunch, texture, and extra healthy fats to the bowl.
- Serve and Garnish Elegantly: Divide the finished noodle mixture evenly into two bowls. For added visual appeal, sprinkle a few extra sesame seeds on top. This dish can be enjoyed immediately at room temperature, or served warm by adding the freshly drained noodles and edamame to the raw vegetables and tossing with the dressing while still hot.
- Optional Warming Tip: If you prefer a warm noodle bowl, cook the noodles and edamame last. While they’re hot, combine them with the raw prepared vegetables and toss with the dressing immediately. This method softens the vegetables slightly while keeping their crunch and bright colors intact.
Notes
- This recipe serves 2 large bowls but can easily be doubled for meal prep or larger gatherings.
- The noodles can be soba, brown rice, or any preferred type—just adjust cooking time according to package directions.
- Boiling edamame lightly keeps its vibrant green color and slightly firm texture; avoid overcooking.
- For an oil-free version, simply omit the sesame oil in the dressing without losing flavor.
- Black sesame seeds add a nutty depth and visual contrast, but white sesame seeds work perfectly if unavailable.
- This dish can be served at room temperature or slightly warmed; both options taste delicious.
