With edamame, bell peppers & broccoli.
Ingredients
1 bu. Broccoli, flourets
1 Red Bell Pepper, half slices
6 Oz. Mushrooms, sliced
1 Cup Pickled Carrots, julienne
1 1/2 Cups Edamame, shelled
2 Scallions, sliced
10 Oz. Whole Wheat Spaghetti or Udon
Sesame Seeds, Cilantro & Lime Wedges
Sauce
1/4 Cup Tahini Paste
2 Tbsp. White Miso Paste
2 Tbsp. Sesame Oil
1 Tbsp. Tamari or Soy
1-2 Tbsp. Sriracha or Sambal
1 Tbsp. Maple Syrup or Agave
1 Tbsp. Rice Vinegar or Lime Juice
1 tsp. Ginger, fine mince
1/2 tsp. Garlic, fine mince
Method:
Whisk all sauce ingredients together and set aside.
Bring water to a boil and cook noodles per the directions on the package. Rinse with cold water and set aside.
Meanwhile, in a large pan, saute mushrooms in a little oil til they start to become golden brown. Add bell peppers and broccoli, cook until they start to become tender but still have some crunch. Add edamame and pickled carrots (or regular julienne carrots - you can also add some cabbage mix if you like in place of this) saute a few more minutes.
Mix the sauce with the noodles in a large bowl. Add the sauteed vegetables, top with scallions and sesame seeds. Enjoy!