Asian Noodles with Edamame in No Time
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
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1/4 cup low-sodium soy sauce
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2 tablespoons rice vinegar
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2 tablespoons toasted sesame oil
Noodles
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1 8.8-ounce package udon noodles, preferably brown rice
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1-1/2 cups frozen, shelled edamame
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2 cups grated carrots
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1 small bunch watercress (6 ounces), coarsely chopped
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1 bunch green onions, chopped (about 1/2 cup)
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2 tablespoons toasted sesame seeds
Directions
1.
To make Dressing: Whisk together soy sauce, vinegar, sesame oil and 2 tablespoons 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 ingredients at once.) Drain.
3.
Return mixture to pot. Stir in watercress, green onions, sesame seeds and Dressing. Serve warm or at room temperature.
Nutrition information
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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Recommended Recipe:
Edamame Lo Mein
This is not the greasy Lo Mein of your favorite Chinese take-out, it tastes even better. Plus you get plenty of nutrients with the addition of edamame, a great vegetarian protein source. Make it a Meal: Fruit sorbet and sesame cookies are a perfect ending.
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