Lemon Ginger Noodles Recipe
Ready for a great recipe? You have to try these lemon ginger noodles! Fresh soybeans or edamame is a great plant-based protein but you can add good quality meat or seafood if you’d like. Opt for the tamari and buckwheat soba if you are avoiding wheat products. Makes 4 servings.
Lemon Ginger Noodles Ingredients
- ¼ cup rice vinegar
- ¼ cup tamari or soy sauce
- grated zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon fresh ginger root, peeled and grated
- 2 tablespoons honey
- ¼ teaspoon cayenne pepper
- 1 tablespoon toasted sesame oil
- 3 tablespoons coconut oil, liquefied in microwave
- 8 ounces udon noodles or buckwheat soba
- 4 ounces button mushrooms, sliced
- 4 ounces shiitake mushrooms (stems removed), sliced
- 1 cup frozen, shelled edamame
- 1 tablespoon canola oil
- 2 tablespoons sliced green onions
- 1 tablespoon sesame seeds
- Combine rice vinegar, tamari, lemon zest and juice, ginger, honey, and cayenne pepper in a small bowl. Add sesame and canola oils and blend with a whisk.
- Prepare the noodles according to the package instructions. Drain and set aside.
- Place canola oil in a large pan over high heat. Add the mushrooms and cook for 6 minutes, until softened.
- Place edamame in a microwavable bowl. Add ½ cup water and cook on HIGH power for 3 minutes. Drain and add to mushrooms. Stir to combine and cook for 1 more minute.
- Turn off heat and add noodles to the pan. Pour lemon ginger sauce over top and toss to combine. Sprinkle with green onions and sesame seeds.
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