This post and GIVEAWAY was made in partnership with Le Creuset. All opinions are my own.
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Full disclosure – I love everything about this post today! This recipe is one of my favorites – I love anything with noodles/pasta/well-actually-just-carbs, I love how delicious and healthy this is, and I love Le Creuset. Quick sidebar – when I started this blog back in May 2015, I said it would be my dream to work with Le Creuset and Vitamix one day. And today, I get to check one of those dreams off the list!!
The reason I wanted to work with Le Creuset is not only because they’re French (and I’m a serious Francophile), but because their products are the best. I use their bakeware in my kitchen all the time, and they’ve been nothing short of amazing for someone who cooks for a living. Even though before this post I had never tried their nonstick cookware, I knew it would be absolutely top-notch. And it was! Literally NOTHING stuck to that sauté pan, which made the cooking and clean-up processes a breeze. Let’s just say my old pan from Walmart didn’t really compare. (Also, I should mention that Le Creuset didn’t tell me to say any of this – I’m genuinely this excited about their products!!)
Hold onto your hat, Le Creuset is hosting a GIVEAWAY for the Well and Full readers – you could win the cookware I used in this post (including that cute little red cocotte!)!! All you have to do is leave a comment below saying what you’d make with their non-stick pans. I’ll pick a winner using a random number generator next Tuesday! Good luck!!
- 7-8 Oz Green Tea Noodles
- A Neutral Oil, like Sunflower Oil
- Shavings from Two Large Carrots
- The Green Parts from 3 Scallions, chopped
- ½ Cup Shelled Edamame
- 2 Cloves Garlic
- 6 Tbs Strongly Brewed Green Tea
- 2 Tbs Shoyu or Tamari
- ½ Tsp Toasted Sesame Oil
- ½ Tsp Sriracha
- ¼-Inch Square of Fresh Ginger
- The White Parts of 1 Scallion
- ¼ Tsp Black Pepper
- Salt, to taste (if needed)
- Sesame Seeds
- More Chopped Scallions
- Cilantro (if you like cilantro)
- Start by cooking the green tea noodles according to the package's instructions.
- While noodles are cooking, make the sauce - simply combine all sauce ingredients into a blender and blend on high until everything is smooth.
- When noodles are done, drain and set aside.
- Prep the veggies - chop the scallions, de-shell the edamame (if needed - I bought my pre-shelled), and peel the carrots. I used a vegetable peeler to make carrot "ribbons".
- Bring a Le Creuset nonstick pan to medium heat with a little neutral oil (like sunflower or grapeseed). Once oil is hot, add in edamame. Stir-fry for 1-2 minutes, or until edamame gets a tiny bit brown on the bottom.
- Then, add in the cooked noodles, carrots, and chopped scallions. Mix everything together well in the pan.
- Pour in the sauce over the noodles and mix well. Stir-fry everything for about 5-7 minutes, completely depending on how brown you want the noodles to get. I like my noodles to get a bit crisp, so I stir-fried them for longer.
- Serve the noodles in bowls, garnished with sesame seeds, cilantro (if you like), and more scallions.
Quote of the Day:
The best is yet to come.
Congratulations to Shelley, the winner of the Le Creuset Giveaway! I will be emailing you shortly! 😀