Asian Noodles With Edamame

dicentra's Note:

This is from the Sept 2005 issue of Vegetarian Times.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

Dressing

• ¼ cup low sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil

Noodles

• 1 (9 ounce) package udon noodles , preferably brown rice
• 1 ½ 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.

Reviews

[i-heart-veggies]

This is one of my favorite recipes! I was going to post it myself as my copy of the recipe is hardly legible anymore. I love it leftover and cold as well! It is definately a keeper!!

[nemokitty]

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!

[Chef #586700]

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