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
Visit the recipe card below for the 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
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Very good! Originally tried making edamame pasta with red sauce, and was extremely disappointed. Couldn’t even salvage it. The ingredients in this recipe go perfectly together and complement each other. Very yummy! The nice value bag from Costco will not go to waste!
Awesome! Yep, I had the same experience the first time I made edamame pasta, and then dialed in this method. I'm so glad you enjoyed and thanks so much for the feedback 🙂
I haven't tried this recipe yet, Though I made a one pot pasta dish out of explore brand edemame spaghetti and it turned out quiet chewy, which I didn't enjoy much,
Wondering if that is how the texture of edemame spaghetti is, however you make them? Hope that is not the case with this recipe?
Yeahhhh, I cannot recommend edamame pasta for a one pot pasta since those usually use a no-strain method. Edamame pasta really needs to be strained and rinsed to stop it cooking any further once it's done cooking. Does that make sense?
Hi. I was searching for recipes online and came upon your article. This is my take on cooking the pasta. I boiled a pot of water with some salt. Removed the pot from the stove top when the water came to boil, added the pasta(whole without breakking), closed the lid and tested it at 3 and 5 minutes. I felt it was best at 5 and dropped it into a strainer over the sink. Did not run cold water. It was good, held well on sauteing and did not break up. I may break it before cooking next time.Hope it helps
Great! Thanks for the tips! It's a very delicate pasta, but delicious when it's served 🙂
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 🙂