Teriyaki-Garlic Shrimp Edamame Noodles

I recently discovered edamame fettuccine at the store and have been OBSESSED with it ever since. It definitely has a slight taste of edamame, considering it’s made purely of edamame beans, but it’s pretty mild — especially with the right sauce. Its texture is what really makes this pasta elite compared to the other gluten-free/brown-rice/bean based pastas out there, in my opinion. Even if you accidentally overcook it, it still has a bite to it. It’s the perfect al dente, chewy high-protein noodle.

As much as I love to eat edamame in its natural form, I have to admit… It’s much more fun eating it as pasta.

And it literally cooks in less than 5 minutes. The only downside to it is that its muddy green color is not the most appetizing to look at. If you don’t think you can get past that, my best advice to you is to cover it in pesto and embrace the green.

When I first discovered it, I would cook it with some mashed avocado, pesto, or oil-garlic based sauces, but then I realized… I haven’t even thought about pairing it with Asian flavors. And how great would it be in a noodle stir fry (my favorite kind of stir fry)?

So that’s what I did.

I don’t know about y’all, but I feel like Asian food and Italian food have always been my family’s fall back when we don’t know what to cook. Maybe it’s just because we always have pasta and stir fry ingredients on hand, but I think it’s because it’s pretty hard to mess up anything with noodles involved—and it’s also pretty hard not to please someone when noodles are involved.

Basically, I made this stir fry one night when I didn’t know what else to make. So point proven.

Also, if you don’t have edamame noodles or don’t like them, use soba noodles or rice noodles instead!

Teriyaki-Garlic Shrimp Edamame Noodles

4 servings

Ginger-Garlic Teriyaki Sauce:

• 1 cup warm water

• 2 tbs. cornstarch

• 1/3 cup soy sauce

• 1/4 cup honey

• 1 tbs. grated ginger

• 2 large garlic cloves - roughly chopped - NOT minced (this will help it infuse a less bitter garlic flavor)

• 2 tbs. sesame oil

• 1/3 cup rice wine vinegar

• 2 tbs. coconut or brown sugar

For the stir fry:

• Ginger-Garlic Teriyaki Sauce

• 1 pound of prepped shrimp - deveined/tails off

• 1 tsp. garlic power

• 2 large carrots - peeled into ribbons

• 1 tbs. sesame oil

• 2 tbs. coconut oil (I used this Garlic-Coconut Cooking Oil to add extra garlic flavor)

• Toasting sesame seeds + Green onion for topping

• 8 oz. edamame fettuccine or soba noodles

Cook the noodles according to the packaging, strain, and set aside.

To make the teriyaki sauce: Mix the cornstarch into the water until it dissolves and becomes cloudy. In a saucepan, heat the ginger and garlic in 2 tbs. of sesame oil and stir until fragrant. Add all ingredients except for the cornstarch-water mixture and the brown/coconut sugar. Bring to a low simmer and let cook for 3 minutes. Strain the sauce to discard the ginger and garlic pieces. Pour the sauce back into the saucepan and add the water mixture and brown/coconut sugar. Bring to a boil, let cook for 2 minutes, stirring occasionally. Turn the heat down to a low setting and cook until thickened to the consistency of maple syrup. Set aside.

Over medium-high heat the 1 tbs. sesame oil in a large pan or wok and add in the carrot strips. Cook until tender, but still has a bite, and starting to turn golden-brown (3-5 minutes). Toss the shrimp with the garlic powder. Turn the heat up to high, add the coconut oil and the shrimp in. Cook until the shrimp are completely opaque and have a golden-brown crisp (about 5 minutes). Turn the heat down to medium, add 1/4 cup of the teriyaki sauce and toss to coat everything. Add in the noodles, and add 1/4 cup more teriyaki sauce. Toss everything together over the heat to let the sauce stick to the noodles and shrimp. Add more sauce 2 tbs. at a time to reach your liking.

Top with toasted sesame seeds and chopped green onions.