noodles:

udon noodles
6 oz. shelled edamame
salt, to taste

  • boil noodles according to package directions, reserving a cup of pasta water
  • drain pasta and rinse with cold water
  • if making well before serving, toss with a little oil to prevent sticking
  • add edamame and season with salt

sesame sauce:

2 tsp. ginger, grated
3 cloves garlic, minced
3 tbsp. sesame paste, tahini, and/or peanut butter
1/2 tbsp. sugar
2 tbsp. tamari
1/2 tbsp. black vinegar, rice vinegar, or Shaoxing wine
1 tbsp. sesame oil
1 tbsp. chili-garlic sauce

  • combine ginger, garlic, sesame paste/peanut butter, and sugar and mix to make a paste
  • slowly add remaining ingredients and stir to break up lumps and thin out sauce evenly

assembly:

1 bunch scallions, chopped
1 bell or poblano pepper, sliced
1 cup shredded cabbage
2 tbsp. sesame seeds

  • add sesame sauce to pasta and toss to combine, adding a little pasta water as needed
  • add remaining ingredients and toss again

source: https://rainbowplantlife.com/sesame-noodles/

2/25/25: made this tonight and the sauce was fantastic, but the edamame don’t go well with long noodles, esp. because i cut the onions and poblano into small pieces, too. i think this would be much better with penne or other short pasta, or even orzo or pearl cous cous.