Asian Noodles with Edamame in No Time Recipe
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Cooking the frozen edamame and grated carrots in the same pot as the noodles saves both cooking and cleaning-up time. For real speed and ease, pick up some store-bought sesame-shiitake dressing for the noodles, and skip making the dressing.
Ingredients
Dressing
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 8.8-ounce package udon noodles, preferably brown rice
- 1-1/2 cups frozen, shelled edamame
- 2 cups grated carrots
- 1 small bunch watercress (6 ounces), coarsely chopped
- 1 bunch green onions, chopped (about 1/2 cup)
- 2 tablespoons toasted sesame seeds
- To make Dressing: Whisk together soy sauce, vinegar, sesame oil and 2 tablespoons 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.
- Calories 452, Total Fat 16 g, Saturated Fat 2 g, Sodium 740 mg, Carbohydrate 60 g, Fiber 10 g, Protein 21 g, Sugars 9 g
- Percent Daily Values are based on a 2,000 calorie diet
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