Asian Noodles with Edamame in No Time

By mamapig

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 Tbsp. rice vinegar
• 2 Tbsp. toasted sesame oil
• NOODLES
• 1 8.8-oz. pkg udon noodles, preferably brown rice
• 1 1/2 cup frozen, shelled edamame
• 2 cup grated carrots
• 1 sm bunch watercress (6 oz.), coarsely chopped
• 1 bunch green onions, chopped (ab 1/2 cup)
• 2 Tbsp. toasted sesame seeds

Details

Servings 4
Adapted from vegetariantimes.com

Preparation

Step 1

1. To make Dressing: Whisk together soy sauce, vinegar, sesame oil and 2 Tbsp. 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. Add edamame and carrots, and continue cooking until noodles are tender. (If noodles cook in 5 minutes, add all at once.) Drain.