Spicy Edamame Noodles (Vegan, Gluten-Free)

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These chewy, spicy edamame noodles are a quick & easy meal that comes together in under 20 minutes! Vegan, gluten-free, and packed with plant-based protein.

two plates of edamame noodle stir fry with a small bowl of sesame seeds

Noodles are one of the foods I never get bored of. They’re what I crave at midnight when I stay up too late watching a movie and get hit by the munchies. They’re also one of my go-to dishes on those days that I can’t or don’t want to spend an hour or more cooking. Noodles are great in soups, stir-fries, and salads so there are endless possibilities to keep them interesting!

Some days though, I don’t want a carb-heavy dinner (usually because I’ve had a carb-heavy day up till then😅) but still need something satiating and nourishing. A few months ago I discovered edamame spaghetti at Costco and I’m hooked! It’s delicious paired with Asian flavors and is much chewier and not dense and mushy like other bean-based pastas. Plus it’s gluten-free and high in protein (24g per 2 oz!). I’m excited to experiment more with these edamame noodles, but for now this spicy noodle stir-fry has been my go-to dish.

a plate of edamame noodle stir fry with another plate in the background


This gluten-free noodle stir fry is made with 12 plant-based ingredients:

  • Edamame Noodles ⟶ also called edamame spaghetti. They’re made completely from edamame so they’re a great source of protein!
  • Gochujang ⟶ adds spice and umami
  • Soy Sauce or Tamari ⟶ use tamari to make it gluten-free
  • Sugar ⟶ you can use regular granulated sugar, coconut sugar, or even a liquid sweetener
  • Toasted Sesame Oil ⟶ adds Asian flavor and prevents the noodles from being too dry
  • Onion & Garlic ⟶ the aromatic veggies
  • Veggies ⟶ I used carrots, bell pepper, zucchini, and shiitake, but feel free to switch up the veggies depending on what you have in your fridge. Cabbage and spinach would work great as well!
  • Toasted Sesame Seeds ⟶ optional for garnishing
two plates of edamame noodle stir fry with hands on chopsticks reaching for the noodles

Why edamame noodles?

They’re not only a great source of complex carbs and fiber, but also protein! Two ounces of edamame noodles has 24 grams of protein! So it’s a really great high protein noodle alternative. I use it for quick meals when I can’t decide/don’t have time to cook beans or tofu in a tasty way. It’s also so much better (in my opinion) than other bean-based noodles like chickpea or lentil noodles because it doesn’t have as strong of a “bean-y” aftertaste, and it’s not dense like those either. These edamame noodles are actually really chewy and don’t just turn to mush.

close up of edamame noodle stir fry on plate

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More tasty stir-fries!

chopsticks holding a bite of edamame noodle stir fry above plate

I hope I’ve inspired you to make these quick & easy spicy edamame noodles! If you try it out, don’t forget to tag me in your photos on instagram @ellielikes.cooking, leave a comment/rating down below, and let me know how you liked it! I love seeing all of your tasty recreations 🙂 Happy cooking♡

Spicy Edamame Noodles (Vegan, Gluten-Free)

These chewy, spicy edamame noodles are a quick & easy meal that comes together in under 20 minutes! Vegan, gluten-free, and packed with plant-based protein.
5 from 4 votes
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Asian
Servings 3


  • 4 oz edamame noodles
  • ½ white or yellow onion, sliced
  • 3 garlic cloves, minced
  • 2 carrots, julienned
  • 1 bell pepper, sliced
  • 1 zucchini, julienned
  • 6 dried shiitake, rehydrated and sliced (or use fresh)
  • toasted sesame seeds, to garnish



  • Cook edamame noodles according to package directions.
  • Mix together sauce ingredients in a bowl and set aside.
  • Add a splash of water or oil to a large pan or wok over medium heat. Add onion and sauté for a few minutes until translucent and softened. Add garlic and cook until fragrant, about 30 seconds.
  • Add carrots and bell pepper and cook one minute, adding another splash of water as needed to prevent sticking to the pan. Add zucchini (and shiitake if using fresh ones) and cook for a few more minutes until all the veggies are tender.
  • If using dried & rehydrated shiitake, add them now along with the edamame noodles and the sauce. Stir to combine and coat all the ingredients with the sauce. Turn off heat and garnish with sesame seeds as desired.


*Gochujang often contains wheat, so check the ingredients before purchasing if you are gluten-free. I often use this gochujang that is vegan and gluten-free.

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  1. 5 stars
    I’d purchased Edamame Spaghetti and was keen to pair it with an asian sauce. So glad I found this! Your recipe is BANG on! It’s the perfect sauce for these noodles. I didn’t have mushrooms on hand but instead added a tablespoon of chopped fresh ginger with the garlic. We’ve already made it twice in a week! Fresh green onions and toasted sesame seeds finish this yummy dish! Note: I added a bit of toasted sesame oil to finish.

    • Hi Sarah, so happy you enjoyed the edamame noodles! Ginger and green onions sound like wonderful additions as well, I’ll have to try that next time. The good thing about this recipe (and most savory recipes) is its versatility and adaptability to what you have available. As long as there’s a good sauce, you can pretty much add any veggies you want 🙂

  2. 5 stars
    I am SO glad I found your recipe!
    My mom brought these noodles home from Costco thinking I’d be interested in them but I had no idea what to do with them LOL

    Made your recipe minus the onions and zucchini, also used a different sweet chili sauce than the one you linked and added a little bit of sriracha.
    Very tasty and easy!

    Thanks for sharing 🙂

    • Hi Jessi! I also bought a big box of edamame noodles from Costco and had no idea what to do with them haha 😂 So happy you enjoyed them though and thanks for sharing your variation! This recipe is very forgiving so feel free to switch up the veggies depending on what’s available 🙂

  3. 5 stars
    Loved this recipe and I’m going to make it again, only two days later.
    It was delicious!
    Great combination of vegetables, and the sauce was amazing.
    Thanks for sharing!
    My only concern, one tablespoon of sesame oil is quite a bit. It’s delicious but it’s this bad for the heart?

    • Hi Deb, I’m so happy you enjoyed this recipe! It’s a great quick & easy meal to throw together when you’re short on time or just feeling lazy haha 🙂
      As for your sesame oil concern, I’m not a dietitian so I don’t want to comment too much on the perceived health ramifications of oil, but I don’t think this should concern you (unless you have a specific health condition, in which case I would recommend talking to a dietitian). One tablespoon of oil is 3 servings of fat, and since this recipe should yield about 2-3 servings, you are getting a healthy serving (or serving and a half) of fat. In addition, sesame oil is predominantly unsaturated fat which is much more heart-healthy than saturated fat. That being said, feel free to cut back on the sesame oil if you’d like — but it adds a wonderful flavor!

  4. 5 stars
    I was looking for edamme noodles recipe that has some spicy flavour (otherwise they can be a bit bland) and this one if perfect! Thanks for sharing!

  5. Have you ever kept this for leftovers? I want to meal prep this for lunch next week but need to make sure it will still be good at the end of the week. Thanks!

    • It’s usually eaten pretty quickly in our house, so I haven’t kept it longer than about 2 days. But I think it should last about 4 days in the fridge.

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