For me, bright colours equal happiness. Red + Yellow + Green = Smiling Natasja. Would it then come as a surprise that this bowl of mange tout, baby corn and red pepper on a bed of light green edamame spaghetti is my culinary happy place?
I mean look at it! It’s as if someone told me I can use my favourite Crayola crayons to colour in a picture of a bowl of stir-fry.
Even the spaghetti in this dish is green. Ever heard of edamame spaghetti? As in, spaghetti made from young, green soya beans? Don’t worry, it was new to me too.
I came across a big box of Explore Cuisine Organic Gluten Free Edamame Spaghetti at Costco (where the greatest of things can be found) and just had to try it out. It looks just like spaghetti, except for colour of course, and cooks in only 3 – 5 minutes. It’s sort of tasteless yet a bit nutty. As it’s only ingredient – edamame – really packs a protein punch: 42g of protein per 100g of spaghetti. It’s also high in fibre and gluten free. If you don’t want to be the super duper big box from Costco, Tesco sells a 200g box for £3.
For my recipe you will stirfry mange tout, baby corn and red pepper in a wok, adding two whisked eggs at the end so that they become scrambled. The vegetables are then added to the spaghetti and everything is topped with a yummy tahini dressing.
I made the mistake once of mixing the tahini dressing into the cooked spaghetti before adding the vegetables. Huge disaster. The spaghetti clumped together in a sticky ball which looked unappetising and tasted doughy.
It really is best to leave the sauce to the end, or better still give each diner a little bowl of the tahini dressing so that they can drizzle it over themselves.
This is a great, quick, stir-fry with lots of crunch and colour from the vegetables, high protein content from the funky light green pasta and the tahini dressing takes it to the next level. Love!
Colourful Edamame Spaghetti Stir-fry With Tahini Dressing
A protein packed stir-fry with edamame spaghetti, egg and vibrant red, green and yellow vegetables.
- 100g Explore Cuisine Organic Edamame Spaghetti
- 175g pack of baby corn and mange tout
- 1 red pepper
- 2 eggs
- 2 tbsp tahini paste
- 2 tbsp agave nectar
- 1 lemon
- 2 tbsp soya sauce
- 1 sachet of Yutaka miso soup paste
- sesame oil
- fresh parsley
- Slice the corn in half lengthways and chop the red pepper into chunks. Chop the parsley.
- Fill a pot with water and bring to the boil.
- While the water is boiling make the tahini dressing by combining tahini paste, agave nectar, juice of 1 lemon, soya sauce and sachet of miso soup paste. Add two table spoons of the boiling water and mix well.
- Whisk together two eggs.
- Heat a wok with a bit of sesame oil and stirfry the vegetables until cooked.
- Add the whisked eggs to the cooked vegetables mix until the eggs have scrambled.
- Add the edamame spaghetti to the pot of boiling water and cook for 3 – 5 minutes. Drain and divide the pasta between two plates.
- Top the spaghetti with the stirfried vegetables and eggs.
- Drizzle with the tahini dressing and chopped parsley.
Natasja King – food for the body, food for the soul