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Start by cooking the green tea noodles according to the package's instructions.
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While noodles are cooking, make the sauce - simply combine all sauce ingredients into a blender and blend on high until everything is smooth.
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When noodles are done, drain and set aside.
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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".
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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.
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Then, add in the cooked noodles, carrots, and chopped scallions. Mix everything together well in the pan.
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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.
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Serve the noodles in bowls, garnished with sesame seeds, cilantro (if you like), and more scallions.
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Enjoy!