This dish inverts the garnish-to-pasta ratio for those who love their pasta but can't do all the carbs. Here, pasta is a garnish in the dish, instead of the focus. And as an added bonus, I used gluten free pasta, made from quinoa and corn, for those who are minimizing or eliminating wheat gluten from their diets. Locally, the pasta was purchased at the DeKalb Farmers Market (see picture below). If you are fine with wheat, substitute a whole wheat or buckwheat (soba) pasta for this dish.
4 oz Ancient Harvest Quinoa Supergrain Linguine (gluten free pasta)
1/2 red bell pepper, julienned
2" piece of ginger, peeled and grated
2 cloves of garlic, minced
1/2 medium yellow onion, thinly sliced
1/2 small nappa cabbage, sliced crosswise into ribbons
1 cup edamame (soy beans), thawed
1 Tbsp black sesame seeds
2 Tbsp dark sesame oil, divided
1 Tbsp wheat free soy sauce (or organic tamari, shoyu, low sodium soy sauce)
Bring 4 cups of salted water to a boil. Break linguine into 2" pieces and add to boiling water. Cook, stirring once or twice, for about 6 minutes. Rinse under cold water to stop cooking, drizzle with 1 Tbsp of sesame oil and set aside.
Meanwhile heat 1 Tbsp of extra virgin olive oil in a pot or large saute pan over medium-high heat. Add onions, and cook until crisp tender, about 3 minutes. Add edamame, garlic, red pell pepper and garlic, stirring occasionally.
Stir in cabbage, soy sauce and continue cooking until cabbage is crisp-tender, about 4 minutes.
Stir in the pasta and the ramaining 1 Tbsp of sesame oil.
Transfer to a serving dis and garnish with black sesame seeds.