Edamame Noodle Salad, because salad + noodles = all the deliciousness (and all sorts of plant-based nutrients).  Cheers!


Vegan, Gluten free

Recipe by Jentry Lee Hull

Yields 6 servings


  • 1 16 oz. bag organic frozen shelled edamame, thawed*
  • 1 package Organic Brown Rice Quinoa Spaghetti, cooked according to directions (I used Trader Joe’s brand)
  • 1 red onion, thinly sliced
  • 1 Lb. shiitake mushrooms, trimmed and thinly sliced
  • 1 large head or 3 cups broccoli florets
  • 2 bell peppers, diced
  • 1 cucumber, partially peeled and thinly sliced


  • 2 Tbsp. miso paste
  • 2 cloves garlic, pressed and minced
  • 3-4 Tbsp. tahini
  • 1-2 Tbsp. maple syrup
  • 2 Tbsp. rice or plum vinegar
  • 2 tsp. minced ginger root
  • 1 Tbsp. garlic chili sauce or Sriracha


  • Remove edamame from bag and rinse under lukewarm water until thawed
  • Whisk together dressing ingredients and adjust seasoning to taste. Set aside.
  • Cook pasta according to directions. Drain and rinse with cool water (if using GF pasta). Do not rinse traditional grain-based pasta.
  • In a large mixing bowl, toss dressing, pasta and edamame. Set aside.
  • In a large pan over medium-high heat, sauté onion (using water or broth) for about 5 minutes or so.
  • Add shiitake mushrooms, cook another 4-5 minutes, or until golden brown.
  • Combine broccoli florets with onion-shiitake mixture, cook until broccoli is bright green and slightly tender.
  • Pour veggie mixture into pasta bowl, incorporate bell pepper and cucumber, and toss until salad is evenly coated in dressing.
  • Serve at room temperature or serve chilled.
  • Garnish with cilantro, mint, Sriracha, crushed cashews or peanuts and enjoy!

Thrive on,

Coach Jentry