Sesame Zucchini Noodles with Edamame, Broccoli, and Carrots

This dish originally started out with plans to use a spaghetti squash, but apparently people really like spaghetti squash – Whole Foods was sold out. Since improvising can be fun, we decided to make zucchini noodles instead of the squash. I know its midterm season at Northwestern, and this time of the fall is busy in general, but in the time intakes you to drive somewhere and get take-out, you could already have made this dish. Zucchini noodles are fun and easy and require almost no preparation, a huge plus when you’re trying to make a healthy dinner fast. Don’t like zucchini? Try the same technique with carrots or cucumber (see the Cucumber Noodle dish I made).


Sesame Noodles with Edamame, Broccoli, and Carrots

Serves two


2 zucchinis

2 cups broccoli

1 1/2 cups carrots

1/2 cup cooked edamame

2 tsp toasted sesame oil

2 tbsp soy sauce

1 tbsp Rice Vinegar

1 tsp lemon juice

1 tsp garlic

1 tbsp ginger

Sesame seeds for garnish



Use a vegetable peeler to cut zucchini into long ribbons (If you don’t have a vegetable peeler, just got zucchini into long strips). Divide between two plates.

Stir fry the broccoli and carrots until cooked (about 8 minutes depending on heat). Cook edamame according to directions on package. Once cooked, put veggies onto zucchini noodles.

Meanwhile make the sauce: combine sesame oil, soy sauce, vinegar, lemon juice ginger and garlic. Add hot sauce if desired (I used a little bit of tabasco). Top noodles with sauce and garnish with sesame  seeds. I added some seitan on the side for a little extra protein (I use Upton’s seitan and cooked it in a frying pan for about 2 minutes on each side).


2 thoughts on “Sesame Zucchini Noodles with Edamame, Broccoli, and Carrots

  1. Pingback: Sweet and Spicy Sesame Edamame | The Veggie Slaughterhouse

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