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    Home » Vegan Recipes » Spicy Sesame & Edamame Noodles with Black Bean Tenderstem

    Spicy Sesame & Edamame Noodles with Black Bean Tenderstem

    Published: Feb 16, 2016 · Modified: Sep 29, 2020 by Kate Ford · This post may contain affiliate links.

    30 Minute Takeaway Challenge
    JUMP TO RECIPE PRINT RECIPE BOOKMARK SAVED!

    Ad: This is a sponsored post

    Here's a challenge for you.... I bet you can get these two gorgeous dishes on the table from scratch in less time than it takes to order a Chinese takeaway and have it delivered.

    Yes, I know its not exactly the same as ordering a takeaway, in that you have to actually do some work in the kitchen.  But I can guarantee these two dishes will be piping hot, cooked from scratch with super-fresh ingredients, less greasy, less salty and significantly cheaper than most takeaways I've had recently.  (You can treat yourself to a very nice bottle of wine with the savings!).  So what's on the menu? 

    Spicy Sesame & Edamame Noodles

    Black Bean Tenderstem & Pak Choi

    I was delighted to be challenged by Blue Dragon to create a recipe from a hamper of ingredients they sent me. I use their products a lot for recreating Chinese, Japanese, Thai and Vietnamese dishes at home - the flavours are very authentic, and ideal for everything from a quick stir-fry to elaborate homemade sushi.

    30 minute takeaway challenge

    To make these two dishes together in under 30 minutes, I suggest that you do all the preparation first - peel and chop everything and have it all ready next to the hob, as the few minutes you spend cooking will be fairly high speed!  You will need one small saucepan, plus two frying pans or woks.  Easy peasy!

    The recipes are posted separately below, so if you're printing them off make sure you print both!

    Spicy Sesame & Edamame Noodles - ingredients
    30 minute takeaway challenge

    Spicy Sesame & Edamame Noodles

    Kate Ford | The Veg Space
    Delicious noodles with vegetables and edamame beans, packed with punchy flavours and crunchy sesame seeds.
    4.86 from 14 votes
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    Prep Time 5 mins
    Cook Time 6 mins
    Total Time 11 mins
    Course Main
    Cuisine Asian
    Servings 2 people
    Calories 561 kcal

    Ingredients
      

    • 100 g wholewheat Noodles
    • 100 g vegetable 'noodles' (I used pre-made courgetti spaghetti and butternut spaghetti, but any veg will do!)
    • 2 tablespoon groundnut or coconut oil
    • 2 shallots, peeled and finely sliced
    • 2 teaspoon garlic purée (or 2 garlic cloves, peeled and finely chopped)
    • 2 teaspoon ginger purée (or a 2cm piece ginger, peeled and grated)
    • 1 red chilli sliced (and de-seeded if you prefer a little less heat)
    • 3 tablespoon sesame seeds
    • 100 g edamame beans podded (I used fresh, but frozen will also be fine here)
    • 2 tablespoon sesame oil
    • 2 tablespoon soy sauce
    • handful fresh coriander roughly chopped
    • 1 lime juice

    Instructions
     

    • Boil the noodles for 4 minutes, then drain and set aside. Cook the vegetable 'noodles' according to packet instructions and add to the rest of the noodles.
    • Heat the oil in a large wok or frying pan, and add the garlic, ginger and chilli. Cook for 2 minutes then add the sesame seeds and edamame beans. Cook for a further 2 minutes, stirring and tossing to ensure nothing sticks to the bottom of the pan.
    • Tip the noodles and vegetable noodles into the pan and cook for 2 minutes.
    • Turn off the heat, then add the sesame oil, soy sauce and lime juice, and toss to combine. Serve scattered with coriander.

    ENVIRONMENTAL INFORMATION

    Nutrition

    Serving: 1portionCalories: 561kcalCarbohydrates: 59gProtein: 19gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 12gTrans Fat: 1gSodium: 1041mgPotassium: 762mgFiber: 7gSugar: 6gVitamin A: 334IUVitamin C: 58mgCalcium: 214mgIron: 6mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
    SHARE BY EMAIL SHARE TO FACBOOK
    Black Bean Tenderstem - Ingredients

    Black Bean Tenderstem & Pak Choi

    Kate Ford | The Veg Space
    A simple but punchy vegetable side dish with crunchy Tenderstem with shallots in black bean sauce.
    4.84 from 12 votes
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    Prep Time 5 mins
    Cook Time 8 mins
    Total Time 13 mins
    Course Main
    Cuisine Asian
    Servings 2 people
    Calories 248 kcal

    Ingredients
      

    • 2 tablespoon groundnut or coconut oil
    • 2 shallots peeled and finely chopped
    • 1 head Pak Choi white section finely sliced, and green leaves shredded
    • 150 g Tenderstem broccoli stalks cut into 3cm lengths
    • 30 g Black Bean Sauce

    Instructions
     

    • Heat the oil in a frying pan. Add the shallots and cook for 1 minute.
    • Add the white section of the pak choi and the Tenderstem broccoli. Cook for 3-4 minutes.
    • Add the black bean sauce to the pan, and cook for a further 3 minutes until the broccoli stalks are just tender.

    ENVIRONMENTAL INFORMATION

    Nutrition

    Serving: 1portionCalories: 248kcalCarbohydrates: 21gProtein: 11gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 851mgPotassium: 1142mgFiber: 7gSugar: 10gVitamin A: 20090IUVitamin C: 260mgCalcium: 503mgIron: 5mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
    SHARE BY EMAIL SHARE TO FACBOOK
    Chinese Takeaway Challenge
    Tower Pin

    Don't forget to pin the recipe for later, or to share with friends → → → → →


    Vegan in 15 Cover | Kate Ford

    There are plenty of similarly quick and easy recipes in my new book, 'Vegan in 15'*. Hop over to Amazon for a look.  Thanks for your support!

    *Affiliate links

     

    And if you haven't yet signed up, you can get a monthly roundup of all my recipes and giveaways delivered to your inbox absolutely free - just click here to subscribe to The Veg Space monthly newsletter.

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    For more inspiration, take a look at some of my Pinterest Boards:

    Noodles: Vegetarian & Vegan

    Follow Kate Ford | The Veg Space's board Noodles: Vegetarian and Vegan on Pinterest.

    Chinese Food: Vegetarian & Vegan

    Empty Boxes

    Follow Kate Ford | The Veg Space's board Chinese Food: Vegetarian and Vegan on Pinterest.

    I'm linking this post to a number of blogging challenges:

    Disclosure: This post is an entry to the Foodies100 Chinese New Year recipe challenge sponsored by Blue Dragon.  The range of Blue Dragon products is available in all major supermarkets at an RRP from £0.69.  To find out more, visit www.BlueDragon.co.uk

    « Vegan Shortbread
    English Garden Cocktail »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Monica says

      March 16, 2020 at 10:25 am

      Hi Kate, This is INSANELY GOOD. I do recommend undercooking your noodles a bit when boiling them so that they won’t go too soft while being tossed on the sauce. I also went light on the chilli and I think it was a good choice as I’m a total wimp when it comes to spiciness.

      Reply
    2. Nishanth says

      February 26, 2016 at 10:09 am

      I like this type of natural and spicy food. As a traveler I taste all type of food items in different places, recently I have visited some places in south India, i like all the food items especially the Hyderabad food

      Reply
    3. Annabelle says

      February 25, 2016 at 5:55 pm

      definitely a must try. looks delicious

      Reply
    4. Anca says

      February 23, 2016 at 10:30 am

      Both recipes look delicious. Getting them faster than receiving an order from take away is fab too 🙂

      Reply
    5. Eileen says

      February 22, 2016 at 5:17 pm

      Yum, I love edamame. Looks delicious. I'll definitely be trying this recipe.

      Reply
    6. Kirsty Hijacked By Twins says

      February 19, 2016 at 9:40 am

      Wow this looks so good! I do like Blue Dragon products especially their sesame oil. I will be pinning these recipes. Popping over from #meatfreemonday x

      Reply
      • thevegspace says

        February 20, 2016 at 11:06 am

        Thanks Kirsty - yes I totally love their sesame oil too! x

        Reply
    7. Jacqueline Meldrum says

      February 17, 2016 at 11:40 pm

      They both look great Kate. Much nicer than takeaway and quicker too! Thanks for linking up : ) Twitter, stumbled and yummed.

      Reply
      • thevegspace says

        February 20, 2016 at 11:08 am

        Thanks Jac! x

        Reply
    8. Corina says

      February 17, 2016 at 9:35 pm

      Both these dishes look beautiful! I have to admit that we order a takeaway when we are feeling lazy but I always enjoy the food more if I make it myself!

      Reply
      • thevegspace says

        February 17, 2016 at 9:46 pm

        Thanks Corina! Me too - but it is always worth the effort isn't it!! I now tell myself if I make the effort I can spend the money on a really nice bottle of wine instead, which is usually incentive enough!! x

        Reply
    9. Choclette says

      February 17, 2016 at 8:52 pm

      I've not long had supper but now I've seen this, I'm starving. It looks so fresh and delicious Kate. I didn't know Blue Dragon did wholewheat noodles, so that's a revelation.

      Reply
    10. Jenn says

      February 17, 2016 at 3:47 am

      This looks amazing! Homemade is always so much better! Yum!

      Reply
    11. Nadia says

      February 16, 2016 at 5:08 pm

      Looks so good! So much better than oily, salty overcooked takeaways! So colourful and fresh 😀

      Reply
      • thevegspace says

        February 17, 2016 at 4:44 pm

        Thanks Nadia! Yes I've had too many really disappointing takeaways recently - this sort of food tastes SO much better straight from the pan with really fresh ingredients! x

        Reply
    12. Camilla @FabFood4All says

      February 16, 2016 at 3:12 pm

      I may be drooling right now, I love how Blue Dragonn bring vegetables to life in such a tasty way:-)

      Reply
      • thevegspace says

        February 17, 2016 at 4:45 pm

        Thanks Camilla! x

        Reply
    13. Sus // roughmeasures.com says

      February 16, 2016 at 2:41 pm

      Wow, look at those colours! I love quick, Asian style recipes! Bookmarking these.

      Reply
      • thevegspace says

        February 17, 2016 at 4:46 pm

        Thanks Sus! Yes this is my favourite sort of food, and so much tastier than overcooked, luke-warm takeaway food! x

        Reply

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