Asian Noodles With Edamame

This is from the Sept 2005 issue of Vegetarian Times.

• Ready In: 25 mins
• Serves: 4

Ingredients

• Dressing

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

• Noodles

• 1 (8 7/8ounce) 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.