Asian Noodles With Edamame |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is from the Sept 2005 issue of Vegetarian Times. Ingredients:
1/4 cup low sodium soy sauce |
2 tablespoons rice vinegar |
2 tablespoons toasted sesame oil |
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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