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+ servings

Adzuki Bean Noodles with Bok Choy, Edamame, and Miso Sesame Sauce

Author - Gena Hamshaw
Yields: 4 Servings


  • 1 package 7.05 ounces, 200 grams adzuki bean noodles
  • 1 medium head bok choy sliced thinly (about 3 cups)
  • 1 1/2 cups frozen shelled edamame, thawed and blanched till tender

*For the Miso Sesame Dressing*:

  • 2 tablespoons rice vinegar try to buy plain rice vinegar, rather than pre-seasoned
  • 2 tablespoons miso red or white
  • 1/2 tablespoon tamari
  • 1 1/2 tablespoons maple syrup
  • 3 tablespoons almond butter
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
  • 1/2 cup water


  • To prepare the dressing, whisk or blend the rice vinegar, miso, tamari, maple syrup, almond butter, sesame oil, ginger, and water together. Set the dressing aside.
  • Bring a large pot of water to a boil and a medium pot of water to a simmer. Place the adzuki noodles in the large pot and cook them, stirring frequently, till tender (5-6 minutes--they cook fast and stay al dente!).
  • While the noodles cook, place the chopped bok choy into a steamer attachment or a strainer, and steam them over the medium pot of water till tender (2-3 minutes). Remove them from heat and shake them dry. Set the greens aside.
  • Mix the noodles, bok choy, and edamame together in a serving bowl. Toss the dressing over the noodles and mix everything well. Divide the noodles onto four plates and serve. Stored in an airtight container in the fridge, the noodles will keep for up to three days.