Vegan edamame noodle stir-fry

Vegan edamame noodle stir-fry with edamame spaghetti, pak choi and a peanut sauce. An Asian-style dinner that naturally brings plenty of plant protein.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 10 min
• Total time: 20 min
• Calories: 450 kcal per serving
• Protein: 45 g
• Fat: 22 g
• Carbs: 18 g

Ingredients

• 200g edamame spaghetti
• 2 pak choi
• 1 pepper
• 2 tbsp peanut butter
• 2 tbsp soy sauce
• 1 tsp sesame oil

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve

1. Cook the edamame spaghetti in plenty of salted water for about 5 min, then drain and leave to drip dry.
2. Wash the pak choi, cut the stalks into thin strips and set the roughly chopped leaves aside.
3. Cut the pepper into thin strips and fry it hard with the pak choi stalks in a large frying pan.
4. Mix the peanut butter, soy sauce and sesame oil with a splash of hot water to make a smooth dressing.
5. Toss the pasta, leaves and dressing in the hot pan until the leaves wilt, and serve straight away.

Good to know

Fancy noodles with edamame? This Asian-style stir-fry makes it happen – without any wheat.

Swaps

Peanut butter → almond butter (if you can't eat peanuts – the Asian note stays fully intact thanks to the sesame oil).

Cooking tips

Never fry the green pak choi leaves for long. They're so tender that the residual heat in the pan is plenty to cook them.

Storage

Reheated the next day, the peanut dressing soaks even further into the noodles, which makes the dish taste really good as a meal prep lunch at the office.

Allergens

Contains soya, peanuts, sesame (sesame oil) and gluten (soy sauce; tamari is gluten-free). Lactose-free.

Dairy-free recipes