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.

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

INGREDIENTS

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
  • 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

HELPFUL COOKING TOOLS

STILL HUNGRY?

Check out these other 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.
Prep Time10 mins
Cook Time10 mins
Course: Main Course
Cuisine: Asian
Servings: 3

Ingredients

  • 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
  • toasted sesame seeds to garnish

Sauce

Instructions

  • 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 cook another minute until all the veggies are tender.
  • Add mushrooms, edamame noodles, and the sauce. Stir to combine and coat all the ingredients with the sauce. Garnish with sesame seeds as desired.

Notes

*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.

Disclosure: This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but the price remains the same to you. Thank you for supporting Ellie Likes Cooking!

Save for later!

Leave a Reply

Your email address will not be published. Required fields are marked *

rate this recipe