Asian Noodles With Edamame Recipe #248324
This is from the Sept 2005 issue of Vegetarian Times.
by dicentra
25 min | 10 min prep
SERVES 4
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
- To make Dressing: Whisk together soy sauce, vinegar, sesame oil and 2 Tbs. water in bowl. Set aside.
- To make Noodles: Bring large pot of water to boil. Add noodles, and cook 5 minutes less than minimum recommended cooking time on package.
- Add edamame and carrots, and continue cooking until noodles are tender. (If noodles cook in 5 minutes, add all ingredients at once.) Drain.
- Return mixture to pot. Stir in watercress, green onions, sesame seeds and Dressing. Serve warm or at room temperature.
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