Asian Noodles With Edamame

Submitted by dicentra

"This is from the Sept 2005 issue of Vegetarian Times."

 

• Ready In: 25mins
• Ingredients: 9
• Serves: 4

ingredients

• 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

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

[luckstser17]

The perfect potluck dish. Made it many times and people always ask me to bring it to their potlucks. Great at room temperature.

 

[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!

 

[nushnakka]

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

 

[PinkCherryBlossom]

This dish wasn't to my taste I'm afraid but that was nothing to do with the recipe in any way, only my own tastes. It was very easy to put together and would keep well and taste nice served at room temperature - a great pot luck dish. I used Soba noodles as I was out of Udon but you need a robust noodle to hold up to the veg and dressing. On change I would make is to add a tbsp of honey into the dressing as it was a little on the sour side for my tastes.