Recipe Summary test

20 mins
20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees . Spread the nuts on a baking sheet. Roast until toasted, about 8 minutes. Let cool. Measure out 1/4 cup nuts; chop and set aside for garnish.

  • Peel the carrots; shred them on a box grater. Set aside. Using the edge of a spoon, scrape the brown skin off the ginger. Before moving on, bring a large pot of water to a boil.

  • Measure the broth in a liquid measuring cup, then pour in the soy sauce, rice vinegar and sesame oil; stir to combine.

  • Whiz the whole nuts, brown sugar, ginger and 1/4 tsp. salt in a food processor until finely chopped. With the machine on, slowly pour in the broth mixture and process until smooth.

  • Add the noodles to the boiling water and cook according to the package directions, stirring occasionally.

  • Drain the noodles in a colander and rinse well with cold water. Rinse the pasta pot with cold water, too, to cool it off. Put the noodles back in the pot.

  • Pour the sauce over the noodles; stir. Add the edamame and carrots; stir again.

  • Transfer the noodles to bowls using tongs. Sprinkle the reserved chopped nuts on top.