This post and GIVEAWAY was made in partnership with Le Creuset. All opinions are my own.
Thank you for supporting the brands that support Well and Full!
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!!
Spicy Green Tea Noodles
Green Tea Noodles
- 7-8 Oz Green Tea Noodles
- A Neutral Oil like Sunflower Oil
- Shavings from Two Large Carrots
- The Green Parts from 3 Scallions chopped
- 1/2 Cup Shelled Edamame
The Spicy Sesame Sauce
- 2 Cloves Garlic
- 6 Tbs Strongly Brewed Green Tea
- 2 Tbs Shoyu or Tamari
- 1/2 Tsp Toasted Sesame Oil
- 1/2 Tsp Sriracha
- 1/4- Inch Square of Fresh Ginger
- The White Parts of 1 Scallion
- 1/4 Tsp Black Pepper
- Salt if needed, to taste
- 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! :D