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Total Time
45mins
Prep 30 mins
Cook 15 mins

Chef Yotam Ottolenghi’s recipe from his cookbook, "Plenty".

Ingredients Nutrition

Directions

  1. Have a large pan of hot water ready for softening the noodle. Drop the noodles into the hot water and stir them every couple minutes, testing until they are the al dente.
  2. To make the sauce, whisk together in a small bowl all of the sauce ingredients; set aside.
  3. Heat the wok over medium high heat. Add the peanut oil and the garlic; stir fry until the garlic begins to turn golden. Add the chili pepper and cook for just a minute.
  4. Turn the heat off under the wok and add the sauce mixture, the noodles, scallions and about 2/3 of the drained edamame beans. Toss gently to combine and coat everything with the sauce.
  5. Return the pan to the heat for a few seconds, just to warm through.
  6. Pile up on a large platter or in a shallow bowl and scatter over the remaining edamame beans and the sesame seeds.
  7. Garnish with more fresh mint and cilantro, if desired, and serve in big noodle bowls.