Prep 10 mins
Cook 15 mins
This is from the Sept 2005 issue of Vegetarian Times.
- 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
- 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.
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!!
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!
this is a very pleasant light dish. I added a teaspoon of honey and it made all the difference. It's a keeper.