Black Pepper Noodles with Honey Roasted Edamame
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!
Servings: 4 servings
Calories: 312kcal
Ingredients
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
Instructions
- Preheat the oven to 400° F and line a rimmed baking sheet with parchment.
- Toss the edamame and sesame seeds with oil, honey, chili powder and salt. Roast for 15-20 minutes or until browned and crispy.
- 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.
- 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.
- 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.
- Turn off the heat and stir in the rice vinegar. Serve fresh with chopped scallions and the roasted edamame.
Notes
*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
Serving: 1g | Calories: 312kcal | Carbohydrates: 42g | Protein: 9g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 11g | Sodium: 896mg | Fiber: 5g | Sugar: 13g