Ingredients
Scale
- 8 oz Edamame noodles (dry weight)
- 1 lb Large shrimp, peeled and deveined
- 2 tbsp Gochujang (Korean chili paste)
- 1 tbsp Low-sodium soy sauce
- 1 tsp Toasted sesame oil
- 1 tbsp Honey or maple syrup
- 3 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- 1/2 cup Reserved pasta water
- 2 Green onions, sliced
- 1 tsp Sesame seeds
- 1 tbsp Avocado oil for sautéing
Instructions
- Bring a large pot of salted water to a boil. Add the edamame noodles and cook according to the package instructions, usually about 4 to 5 minutes. Before draining, carefully scoop out half a cup of the starchy pasta water and set it aside. Drain the noodles and rinse them quickly under warm water to prevent sticking. In a small bowl, whisk together the Gochujang, soy sauce, sesame oil, and honey until the mixture forms a smooth paste.
- Heat the avocado oil in a large skillet or wok over medium-high heat. Pat the shrimp dry with a paper towel to ensure they sear properly. Add the shrimp to the pan in a single layer and cook for about 2 minutes per side until they turn pink and opaque. Add the minced garlic and grated ginger to the pan during the last minute of cooking. Stir constantly to prevent the garlic from burning, as this ensures a fragrant base for your sauce.
- Reduce the heat to medium and pour the prepared Gochujang sauce over the shrimp. Add the cooked edamame noodles and the reserved pasta water to the skillet. Use tongs to toss everything together vigorously. The pasta water will emulsify with the Gochujang to create a glossy sauce that clings to the noodles. Continue tossing for 1 to 2 minutes until the sauce thickens and coats every ingredient. Remove from heat and garnish with sliced green onions and sesame seeds.
- Cook Time: 25 minutes