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Sesame Ginger Edamame Spaghetti

An Asian-inspired take on the classic Italian dish, spaghetti in garlic and oil. It makes a great side dish or main course.
Servings 4 people


  • 8 ounces Explore Cuisine Edamame Spaghetti
  • 1/4 cup toasted sesame oil
  • 2 tablespoons organic tamari
  • 1 garlic clove minced
  • 1 teaspoon fresh grated ginger
  • 2 tablespoons rice wine vinegar
  • Juice of 1 lime
  • 1 tablespoon white sesame seeds
  • 1 tablespoon black sesame seeds
  • 1 teaspoon crushed red pepper flakes


  • In a large pot of water, cook the edamame spaghetti to the package instructions.
  • While the spaghetti cooks, make the sauce. In a large saute pan heat the toasted sesame oil over medium-high heat.
  • Add the minced garlic clove and freshly grated ginger. Saute until the garlic is lightly golden and fragrant. Stir in the tamari, rice wine vinegar, and lime juice.
  • Drain the cooked spaghetti and add to the sauce. Mix around gently to coat with the sauce.
  • Season with the crushed red pepper flakes, white and black sesame seeds. Toss again.
  • Remove from heat and serve immediately.
Calories: 198kcal
Course: Main Course, Side Dish
Cuisine: American, Chinese


Calories: 198kcal | Carbohydrates: 7g | Protein: 8g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Sodium: 512mg | Potassium: 368mg | Fiber: 4g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 3mg