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Nutrition Facts
Serving Size 1 (283g) Recipe makes 4 servings
Calories 507
Calories from Fat 157		(30%)
Amount Per Serving		%DV
	Total Fat 17.4g	26%
	Saturated Fat 2.3g	11%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 7.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1755mg		73%
Potassium 1040mg		29%
Total Carbohydrate 68.2g		22%
	Dietary Fiber 10.2g	40%
	Sugars 3.5g
Protein 22.8g		45%
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Asian Noodles With Edamame

Recipe #248324 | 25 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: dicentra
Aug 23, 2007

This is from the Sept 2005 issue of Vegetarian Times.

SERVES 4 (change servings and units)

Ingredients

Dressing

1/4 cup low sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil

Noodles

1 (8 7/8 ounce) package udon noodles, preferably brown rice
1 1/2 cups frozen shelled edamame
2 cups grated carrots
1 bunch watercress, coarsely chopped (6 oz.)
1 bunch green onion, chopped (about 1/2 cup)
2 tablespoons toasted sesame seeds

Directions

1
To make Dressing: Whisk together soy sauce, vinegar, sesame oil and 2 Tbs. water in bowl. Set aside.
2
To make Noodles: Bring large pot of water to boil. Add noodles, and cook 5 minutes less than minimum recommended cooking time on package.
3
Add edamame and carrots, and continue cooking until noodles are tender. (If noodles cook in 5 minutes, add all ingredients at once.) Drain.
4
Return mixture to pot. Stir in watercress, green onions, sesame seeds and Dressing. Serve warm or at room temperature.

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Featured Reviews for This Recipe

From: nemokitty

On Sep 4, 2009

This was very good for dinner last night. I love udon noodles and edamame but unfortunately, my watercress had gone bad so I made the recipe with everything else and it was still great. I don't have rice vinegar — I use seasoned rice vinegar and it was perfect. Ate the leftovers for lunch today. Thanks for a winner!

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From: Chef #586700

On Sep 13, 2007

this is a very pleasant light dish. I added a teaspoon of honey and it made all the difference. It's a keeper.

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From: PinkCherryBlossom

On Aug 27, 2007

This dish wasn't to my taste I'm afraid but that was nothing to do with the recipe in any way, only my own tastes. It was very easy to put together and would keep well and taste nice served at room temperature - a great pot luck dish. I used Soba noodles as I was out of Udon but you need a robust noodle to hold up to the veg and dressing. On change I would make is to add a tbsp of honey into the dressing as it was a little on the sour side for my tastes.

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