Healthy, Pasta, Uncategorized

Black Pepper Noodles with Honey Roasted Edamame

These sweet and spicy black pepper noodles are a great weeknight meal, filled with stir fried noodles, jammy caramelized shallots, and Asian inspired flavors. Top it all off with some crispy honey roasted edamame for an easy, vegetarian dinner in just about 30 minutes.

Black Pepper Noodles with Honey Roasted Edamame

How to Roast Edamame

Roasted edamame is a quick, crispy topping that goes great on black pepper noodles. All you need is shelled edamame (make sure to thaw completely if using frozen) plus some raw hulled sesame seeds. Toss these together on a baking sheet with a bit of oil, honey, chili powder and salt then roast for about 15-20 minutes.

You’ll know they’re ready when the tops just begin to take on some color. You don’t want to overcook these or they’ll become dry. By roasting the edamame at a high temperature, we ensure that the outsides crisp up while the insides stay “moist.” (Sorry, couldn’t think of a better word.)

Also—one thing I love about this roasted edamame is how the sesame seeds kind of clump together and crystallize with the honey for crunchy little bites of salty and sweet. Once it cools off a bit, the edamame is delicious on noodles or just as a healthy snack.

Honey Roasted Edamame

How to Make Black Pepper Noodles

On to the noodles! These black pepper noodles were inspired by Yotam Ottolenghi’s famous black pepper tofu recipe, which starts with a base of shallots, ginger and lots of garlic. He then adds fried tofu and a few other ingredients, but I thought I’d keep it simple with noodles.

Very simple preparation, just sauté a few sliced shallots until very soft followed by a few garlic cloves and some grated ginger. You don’t want those last two aromatics in the pan for very long or they will burn and become bitter. Add in a good amount of soy sauce to deglaze the pan. Low sodium works best here because it allows you to add a lot without overpowering the dish. Finally, some sugar and black pepper for a little sweetness and kick.

For this recipe, I used udon noodles, but use whatever type you like. Follow the package instructions for cooking the noodles and make sure to transfer them directly into the sauce after they’re done. This prevents the noodles from sticking together. Once in the pan, everything will seem pretty dry, so just add a splash of water until the sauce reaches a smooth consistency. Last step, cut the heat and stir in a bit of rice wine vinegar. This helps bring out the flavors of the other ingredients.

And that’s it! Serve up the black pepper noodles noodles in bowls with a handful of roasted edamame and chopped scallions. Enjoy!

Black Pepper Noodles

Tips for Making Black Pepper Noodles

  • If the sauce seems too thin and doesn’t coat the noodles, you can thicken it using cornstarch. First create a slurry by mixing 1 tbsp cornstarch with 4 tbsp water. Pour that in with the soy sauce and simmer until thickened, adding more water as needed.
  • The roasted edamame is best served fresh. Refrigeration causes it to lose its crunch and become soggy. If you plan on leftovers, maybe toss half the shelled edamame with the seasoning and wait to roast until ready to eat.
  • To make this recipe vegan, replace the honey with maple syrup. For gluten free, use rice noodles or other gluten free type of noodle.
Black Pepper Noodles with Honey Roasted Edamame

More Recipes to Try

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Yield: 4 servings

Black Pepper Noodles with Honey Roasted Edamame

Black Pepper noodles

These sweet and spicy Black Pepper Noodles come together quickly over the stove while crispy honey roasted edamame bake in the oven for a delicious topping. Dairy free, easy to make and ready in just about 30 minutes!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


For the Honey Roasted Edamame

  • 2 cups shelled edamame (thaw if frozen)
  • 1 tbsp raw, hulled sesame seeds
  • 1 tbsp olive oil
  • 2 tsp honey
  • 1 tsp chili powder
  • 1/2 tsp salt

For the Black Pepper Noodles

  • 2 tbsp oil
  • 3 large shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1 tbsp freshly grated ginger
  • 1/4 cup low sodium soy sauce
  • 2 tbsp sugar
  • 1-2 tbsp freshly ground black pepper
  • 1 tbsp rice vinegar
  • 8 oz dry udon noodles


    1. Preheat the oven to 400° F and line a rimmed baking sheet with parchment.
    2. Toss the edamame and sesame seeds with oil, honey, chili powder and salt. Roast for 15-20 minutes or until browned and crispy.
    3. Meanwhile, heat the oil in a large skillet or wok over medium heat. Add the shallots and cook for 5-7 minutes, until soft and caramelized.
    4. Add the garlic and ginger, cook for 2-3 minutes, until fragrant. Pour in the soy sauce, sugar and black pepper. Simmer until thickened, adding a splash of water if the skillet becomes too dry.
    5. Cook noodles al dente in salted water according to the package directions. Transfer immediately to the sauce and toss to coat. Add more water as needed.
    6. Turn off the heat and stir in the rice vinegar. Serve fresh with chopped scallions and the roasted edamame.


*For a thicker sauce, create a slurry by mixing 1 tbsp cornstarch with 4 tbsp water. Add to the sauce after step 4 and simmer until thickened.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 312Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 896mgCarbohydrates: 42gFiber: 5gSugar: 13gProtein: 9g

All nutritional info is an estimation

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