product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL
Browse In-Store
Weekly Sales
Grocery Pickup & Delivery
Catering
Shipped to You
Whole Foods Market
Find a Store
Home/Recipes/Wasabi Edamame Salad with Spicy Rice Noodles

Wasabi Edamame Salad with Spicy Rice Noodles

Serves 6
Time 25 min
Stir-frying is a high-heat, quick-cooking method that preserves flavors and colors of foods. Look for wasabi paste and toasted sesame oil in the international foods section of your local store.
Special Diets:
Dairy-Free
Vegan
Vegetarian
High-Fiber
Ingredients
  • 10 ounces dried rice noodles
  • 1 cup vegetable broth
  • 2 tablespoons chopped garlic
  • 2 tablespoons grated ginger
  • 1 tablespoon wasabi paste
  • 1 teaspoon toasted sesame oil
  • 5 teaspoons sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons cornstarch
  • 1/4 cup canola oil, divided
  • 1 teaspoon crushed red chile flakes
  • 1 cup chopped green onions
  • 1 cup chopped carrots
  • 1 cup chopped red bell pepper
  • 1 (16.0-ounce) package frozen shelled edamame, thawed
  • 1 teaspoon black and white sesame seeds
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

Soak rice noodles in boiling water for 4 to 6 minutes, or until al dente; drain well and set aside.

Meanwhile, whisk together broth, garlic, ginger, wasabi, sesame oil, sugar, soy sauce, rice vinegar and cornstarch in a small bowl to make a sauce; set aside.

Heat wok over medium high heat. Add 2 tablespoons of the canola oil and pepper flakes and stir-fry for 5 seconds.

Stir in drained rice noodles and fry, stirring often, for 3 minutes.

Pour one-third of the reserved sauce over noodles and toss for 1 minute.

Transfer noodles to a platter and keep warm.

Heat 1 tablespoon of the remaining canola oil in wok.

Stir in green onions, carrots and bell peppers and stir-fry for 3 minutes.

Pour half of the remaining sauce over vegetables and toss for 1 minute.

Transfer vegetables to platter, arranging them over the warm noodles.

Heat remaining 1 tablespoon canola oil in wok.

Add edamame and stir-fry for 2 minutes.

Stir in remaining sauce and cook for an additional 2 minutes.

Spoon edamame over vegetables and noodles, garnish with sesame seeds and serve immediately.

Nutritional Info:
Per serving: 320 calories (130 from fat), 14g total fat, 1g saturated fat, 0mg cholesterol, 580mg sodium, 36g carbohydrates (6g dietary fiber, 8g sugar), 9g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
Ingredients
  • 10 ounces dried rice noodles
  • 1 cup vegetable broth
  • 2 tablespoons chopped garlic
  • 2 tablespoons grated ginger
  • 1 tablespoon wasabi paste
  • 1 teaspoon toasted sesame oil
  • 5 teaspoons sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons cornstarch
  • 1/4 cup canola oil, divided
  • 1 teaspoon crushed red chile flakes
  • 1 cup chopped green onions
  • 1 cup chopped carrots
  • 1 cup chopped red bell pepper
  • 1 (16.0-ounce) package frozen shelled edamame, thawed
  • 1 teaspoon black and white sesame seeds
Shop with Prime

Exclusively for Prime members in select ZIP codes.