Asian Edamame Pasta recipe made with edamame spaghetti noodles, mushrooms, walnuts, sesame oil, salt, and pepper. It's a high fiber, low carb Asian meal made with packaged edamame noodles.
If you shop at Costco, you’ve probably seen these Edamame Spaghetti Noodles. If you've ever bought them and tried them, you might have even discovered that they don't cook like regular spaghetti noodles. Perhaps they were even...disappointing. Don't worry, it happened to me too. So, how to you cook edamame pasta? Check out my super easy recipe below.
Mushroom Walnut Edamame Pasta Ingredients
* see recipe card below for FULL PRINTABLE recipe
- organic edamame spaghetti noodles
- sesame oil (or preferred oil)
- crimini mushrooms
- walnuts
- Kosher salt and pepper to taste
What is edamame pasta?
Well, it's not your everyday pasta noodle. It's made with two ingredients…edamame beans and water. That’s it! This means they're very light and fragile, which means they break apart easily. Right out of the box, I tried using them in place of whole-grain pasta with a traditional, red sauce.
To be totally honest, I did not love the results.
Buuuuut, when I babied them a little, they came to life in their own special way!
Please note, this is not a sponsored post, I simply wanted to give you my story, and a recipe, with this very unique product.
How to cook edamame spaghetti noodles
You're basically cooking them using the same method as any wheat pasta, but...
- Don't expect edamame noodles to act like wheat pasta. Just allow them to be fragile and expect that they'll fall apart a little during the process.
- Don't overcook them...it's easy to do because they only require about 4 minutes to fully cook.
- Be very gentle when rinsing and draining. They'll be prettier, trust me.
What I love about edamame pasta
A 2 oz serving of the Explore Asian brand edamame noodles has 1303g potassium, 25g protein, and 11g fiber. The sodium in that serving is 3mg. I want these numbers in my life!
They’re also certified organic, naturally gluten-free...and vegan; i.e., no egg product!
I'm not restricted, but I'm always on board with eating a plant-powered diet!
I’m happy to try any product that’s innovating those characteristics, especially if it’s a convenience food…and it very much is.
Note: This post is not sponsored...I just happen to love these noodles.
Recommended Tools
- chef’s knife
- cutting board
- 3.5 quart stainless sauce pan
- stainless steel colander
- 11-inch nonstick skillet
Grab these easy Asian recipes
- Thai Peanut Zucchini Noodles
- Sesame Kale Noodles
- Vegetable Lo Mein Noodles
- Peanut Sauce [Thai Peanut Sauce]
- Thai Coconut Soup
Edamame Pasta with Mushrooms and Walnuts
Ingredients
- 2 oz Organic Edamame Spaghetti Noodles
- 1 Tbsp Sesame Oil or preferred oil
- 1/2 lb Cremini Mushrooms thinly sliced
- 1/2 cup Walnuts chopped
- 1/4 tsp Kosher Salt
- 1/8 tsp Black Pepper
Recipe Instructions
- Cook edamame pasta according to package instructions.
- Rinse edamame noodles with cool water to stop cooking. Allow to drain, then set aside.
- Heat OIL in a large, nonstick skillet over medium-high heat.
- Add MUSHROOMS and sauté until slightly tender (about 3 min), stirring as needed.
- Add WALNUTS and sauté until lightly browned and fragrant, stirring as needed.
- Add cooked edamame noodles back to the skillet heat until warmed through, tossing gently as needed.
- Season with SALT and PEPPER. Serve warm.
RECIPE NOTES
Nutrition
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An excellent base recipe and thanks for the warnings! I followed the suggestions made here in the comments, to soak the edamame pasta rather than boil it. What a great call. I added olive oil, salt and a bit of soy sauce to the soaking liquid which took a bit of the aftertaste away - not all of it!
I then drained the pasta and lightly sauteed it in sliced mushrooms, butter and olive oil and minced garlic, just until hot.
I sprinkled freshly grated parmesan cheese over the top and freshly ground black pepper - it was surprisingly delicious.
Awesome, Regina! So glad you enjoyed it 🙂 Yeah, edamame pasta is definitely not your typical noodle. I like what you did to yours ... and thanks for the review!
I tried these noodles with a peanut sauce - sticking with the Asian theme. It was really good.
Oh interesting idea to use peanut sauce. Good call on the Asian theme...I hated them with traditional pasta sauce LOL
We love these in stir fry dishes too! Lots of veg and tofu or lean protein. I'm planning on doing them with pesto as well.
So glad to hear it! Thanks 🙂
Thank you,that was a yummy 😋😋 recipe 👍
I did tried it with whole wheat penne pasta and came out so good.Even my 18 year old baby enjoyed it🤤
Perfect! So glad you enjoyed it 🙂 Thanks!
Bought the same edamame noodles at Costco and searched online for a good recipe to try. Saw the good reviews on this so decided to try it, plus the ingredients were simple and a short list. I followed the ingredients & instructions to a T and unfortunately it had zero flavor. Only way I was able to add some flavor (without adding other ingredients) was by tripling the salt & pepper the recipe called for. And even then it still tasted meh. Giving this recipe one star because while I like to eat healthy, I also want my food to taste good.
Hi Glen, well, I've def never promoted this recipe as a "must-make". In fact, these noodles are...not very flavorful and can be difficult to work with. But, that was my intent of this post...hopefully that comes across. The recipe is one application and always customizable. You sure won't see me telling you to give it another go LOL...stick with the classics.
I just made a olive oil and mushroom sause and added a spoon of water based chopped garlic. Pepper and a little pinch of salt. A little light sprinkling of parmesan and it was perfect.
Awesome, Martie! Now I want some 🙂 Thanks for the ideas!
can i use pistachios instead of walnuts
Hi Linda, I've never tried it but it sure sounds delicious 🙂
oooooo perfectly simple and tasty 🙂 just made these and am enjoying now! thank you !!
Thanks so much, Alyssa! Yes, I love these edamame noodles 🙂 Glad you enjoyed the recipe!
If this calls for 2oz of pasta I can only assume than it is for a single serving. Am I correct?
Hi Arlene, the total yield of the final dish is about 4 cups. So, if it's a main dish, yeah, we'd probably call that 1 serving in our house. I hope this answers your question 🙂
This is great, Traci! A high-protein vegan dish is just what I was looking for, and I think we have some of this edamame pasta laying around our house somewhere!
Oh yay! Glad you found this one, Brooke! I forgot to mention this one to you. It's the only way I like eating these noodles, actually. Hope you like the recipe 🙂
I added capers some bell pepper and used portobello mushrooms diced.
Thanks...I purposely kept this one simple so people could add their favorite things to it 🙂
This recipe is a good "starting" point but, in and of itself, is boring. Sorry! No offense. I added a LOT more olive oil. I sauted separately broccoli rabe with garlic and cut it small enough to add to the dish. I also added about a tablespoon of champagne vinegar and parmesan cheese, salt and pepper. It was good. I also tried the tip to put the edamame noodles in room temperature water for an hour before and then run hot water over them.I liked that al dente quality of the noodles.
Heyyy Jennifer, none taken. Not every recipe can be a home run with everyone. I think that right out of the gate, these noodles are a challenging flavor and texture, which is why I keep them super simple and allow people to embellish, just like you did. I mostly wanted my readers to know that they shouldn't try to sub these noodles into their conventional, red-sauce pasta entree (b/c I did that once...and ewwww LOL). Thanks for your feedback
So these noodles are a staple in our house. We never boil them though. We soak them in room temperature water for 1 hour and they stay together perfectly. You can them place warm sauce on them or simply run them under hot tap water for a few seconds. You can soak them longer I you like them softer than al dente.
Amy, that's such a great tip! I'm going to try that next time I have a box on hand. I always soak rice noodles, so yeah, I could see this working great. Thanks for taking the time to let me know 🙂
I'll try this! I made the same mistake with the noodles and hated them. Maybe the mushrooms and walnuts will lend themselves better to the taste of the edamame which was HORRID with pasta sauce
Thanks for the inspiration!
Awesome Michelle! I totally hear you about the pasta sauce...that wasn't my thing either, which is why I came up with this concoction. I figured you can't go wrong with mushrooms and walnuts on any noodles, right? Hope it turns out to your liking! Cheers!
I've never heard of edamame noodles. I can not wait to look for them as I'm always looking for fun and good alternatives to traditional pasta! Your recipe looks so delicious and simple and I can't wait to make it.
So glad to hear it Elaine...and thank you! If you decide to make it and can't find the noodles in the store, I have them linked up to Amazon in the blog post. Thanks for stopping by! 🙂
I've never heard of these noodles but I know that I would like them! I love noodles of all sorts - must look out for this the next time I'm at the Asian grocer.
Yay Thanh, hope you find them...and love them! Thanks for stoppin by 🙂
Now I wish I shopped at Costco, because I've never seen these but they're lovely and they sound delicious!
Haha, well you can always order them on Amazon. I even have it all linked up in the blog post if you ever get in the mood to try the product. It's funny b/c so many people haven't heard of them, and they appear to only be at Costco from what people have said. Thanks for stopping by! 🙂
This sounds really different -- and the crunchy walnuts are a great textural contrast! Would love a bite!
Thanks Lisa! Yeah, these edamame noodles really lend to a unique ingredient combination such as mushrooms and walnuts. 🙂
These simply look amazing!!!
Thanks so much, Deanna! I'm a pretty big fan myself 🙂