The more I shop at Aldi, the more I love it. Always something new that catches my eye. This trip it was the edamame spaghetti, which has turned into Edamame Spaghetti with Shrimp (which I also purchased at Aldi, the shrimp I mean).
With Tim and I trying to cut carbs and sugar, I am looking for ways to still eat things we love and stay on track. We both love pasta, which is a total no-no for us. When I saw the edamame spaghetti, I was intrigued. It’s gluten-free, organic, and has a ton of protein. So, of course, I had to try it.
I’m not gonna lie and say it tastes just like spaghetti, cause it doesn’t, but I found it to be perfect for the recipe in my head.
Even if the “bowl” craze has passed, I’m still a fan. I like things that can be all-inclusive, a one-stop-shop if you will. Having everything in one bowl is heaven for me.
Spaghetti always stirs up the vision of a red sauce, but this spaghetti made me thing of rice noodles (another no-no), so I went the way of the Orient. Veggies, garlic, ginger, green onions, and shrimp.
Not being sure what the noodles would turn out like I did just as the package directed, and they were perfectly al dente. I also rinsed them with cold water so they wouldn’t be gummy. Also, I could focus on the stir fry part of the dish.
What do the edamame noodles taste like? Well, other than a slightly earthy flavor, they are bland, which for me, is good because they picked up the flavor of the sauce.
Stir-frying has been my go-to for years. Ever since I bought a Betty Crocker Chinese cookbook …..about a million years ago. If you saw that cookbook, you would cringe. It is war-torn, covered with food splatter stains, and it’s my second favorite cookbook. First being my original orange covered Betty Crocker Cookbook. Which I purchased with my Double Day Book Club membership for 1 penny…..and oh by the way …..without my Mother’s permission…..but that’s another story.
The stir-fry portion of this dish was pretty standard, shrimp, veggies, garlic, ginger, soy sauce. Adding the noodles for me was just an experiment that turned out really great! They absorbed all the flavors, and we had pasta!!!! Red pepper flakes for heat and sesame seeds for pretty and Edamame Spaghetti with Shrimp was one for the books. Garnish with cilantro if you wish….and I wished:)
All in all, my experiment with a bean noodle turned out very well. Will I purchase them again ….absolutely! Maybe next time a red sauce????Print
1 – 7.5 box Edamame Spaghetti
2 tablespoons toasted sesame oil, divided
2 tablespoons avocado oil, divided
2 tablespoons soy sauce
2 garlic clove, minced
2 teaspoon fresh ginger, grated
2 tablespoons of rice wine vinegar
Juice of 1 lime
1 –12-ounce package of frozen jumbo shrimp, thawed, shelled and deveined
1 large carrot, spiralized or cut julienne
1 cup sugar snap peas, halved if large
1 cup frozen edamame, thawed
1 1/2 cups colored peppers, chopped
3 green onions, chopped
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
1 teaspoon crushed red pepper flakes
Cilantro for garnish (optional)
- In a large pot of water, cook the edamame spaghetti to the package instructions.
- While the spaghetti cooks, in a large wok or saute pan, heat half of the sesame oil and half of the avocado oil over medium-high heat.
- Add shrimp and stir fry until just opaque. Remove from wok to a bowl and set aside.
- Add the remaining oils to the wok then add the carrot, peppers, minced garlic clove, and freshly grated ginger. Saute until the vegetables are tender-crisp.
- Stir in the soy, rice wine vinegar, and lime juice.
- Drain the cooked spaghetti and add to the wok along with the shrimp and thawed edamame. Toss coat all ingredients with the sauce.
- Season with the crushed red pepper flakes, white and black sesame seeds. Toss again.
- Remove from heat and serve immediately, garnishing with green onions and cilantro if desired.
Keywords: edamame noodles, shrimp, peppers, edamame, sugar snap peas, stir fry, gluten-free, lower carb, high protein