Asian Sesame Egg Noodles
Egg noodles and edamame coated with sesame oil, soy sauce, and grated ginger, tossed with spring onions and sesame seeds.
- 200 g medium egg noodles
- 2 tbsp sesame oil
- 3 tbsp soy sauce
- 4 whole spring onions
- 150 g frozen edamame beans
- 2 tbsp sesame seeds
- 15 g fresh ginger
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook egg noodles in boiling salted water according to package instructions, about 4-5 minutes
- Step 2
Meanwhile, finely chop spring onions and grate the ginger
- Step 3
Add frozen edamame to the noodle water for the last 2 minutes of cooking
- Step 4
Drain noodles and edamame, rinse briefly with cold water
- Step 5
In the same saucepan, combine sesame oil, soy sauce, and grated ginger
- Step 6
Add drained noodles and edamame, toss to coat evenly
- Step 7
Serve topped with chopped spring onions and sesame seeds
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