Tangy Sesame Noodles
Gang/Type: Main Dish
Ergibt/Yield: 2 Servings
For the condiment sauce:
  • 4 tbsp soy sauce
  • 2 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 1/2 tsp sriracha or other chili sauce
  • 1 tsp ginger, grated
  • 2 cloves garlic, pressed
  • 250 g (8.8 oz) spaghetti or linguine
  • 200 g (7 oz) edamame kernels, frozen
  • 1 tbsp sesame seeds
  • 1/2 bunch spring onions
  1. Cook the noodles in salty water until firm to the bite. After 5 minutes of cooking add the edamame kernels to the water and cook with. Toast the sesame seeds in a pan with no oil. Slice the spring onions.
  2. Combine all ingredients for the condiment sauce. Drain the noodles and heat the condiment sauce in the pot. Sauté the spring onions in it until translucent. Add the noodles and sesame and mix. Arrange in two bowls and serve immediately.
I grated the ginger on a ceramic grater, which is also great for grating garlic to get more flavor out of it.
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/wuerzige-sesam-nudeln-mit-edamame/