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
- organic edamame spaghetti noodles
- sesame oil (or preferred oil)
- crimini mushrooms
- 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.
- 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
- 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
- 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.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.