nutritional information

Per SERVING:

  • Calories: 452
  • Protein: 21 g
  • Total Fat: 16 g
  • Saturated Fat: 2 g
  • Carbohydrates: 60 g
  • Sodium: 740 mg
  • Fiber: 10 g
  • Sugar: 9 g
Vegan

Asian Noodles with Edamame in No Time

Asian Noodles with Edamame in No Time

Serves 4

30 minutes or fewer

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.
DRESSING
  • ¼ cup low-sodium soy sauce
  • 2 Tbs. rice vinegar
  • 2 Tbs. toasted sesame oil
  • 1 8.8-oz. pkg. udon noodles, preferably brown rice
  • 1 ½ cups frozen, shelled edamame
  • 2 cups grated carrots
  • 1 small bunch watercress (6 oz.), coarsely chopped
  • 1 bunch green onions, chopped (about ½ cup)
  • 2 Tbs. toasted sesame seeds

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. 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.

September 2005

you might also like



comments

My absolute fave go-to for company, potlucks, and eating at home since this was first published. Love, love the dressing! We prefer soba noodles, very authentic.

Diana Cullum-Dugan - 2014-09-17 10:55:25

I've been making this since the recipe was printed in 2005 and it's still one of my favorite meals. I've tried it with different kinds of store-bought dressings, but I much prefer it with the dressing in the recipe; it's really not that hard or time-consuming. I've also made it with rice spaghetti (Tinkyada) and wheat spaghetti when udon wasn't available.

Britt - 2011-05-15 11:28:35

I make this for just about every potluck/ bring some food type of party. Everybody eats it up. As a vegan I have to make sure I get some before all the carnivores eat it all! I'm not kidding, everybody eats this up. Like Denise, I prefer baby arugula, as well as some baby spinach. Make sure it gets stirred often at serving because the veggies sink to the bottom. And if you overcook the udon, consider buying some more because you've basically ruined the dish. I know this first hand >;}

katna - 2011-03-16 11:41:53

I like the look of this recipe but can't do the sesame part of it. I can skip the seeds at the end, but is there a dressing that I can substitute for the one listed?

Joanne - 2010-10-22 14:53:17

Simple, tasty and satisfying. Leftovers are also good served cold. Incredibly fast to make. Good with other peppery greens(such as chopped arugula) if you can't find good watercress. I served this along with the Pungent Cucumber Salad with Black Sesame Seeds from the Sept. 2009 issue when some relatives stopped in unexpectedly for dinner and it is the first time my normally vegetable-hating carnivore of a brother-in-law was not only satisfied by a vegetarian meal but even asked for the recipe. Be careful though to not overcook the udon because it can turn from a delightful one dish meal into an unappetizing gooey mess if overcooked.

Denise - 2009-12-10 16:34:00

This is such an easy, fresh, healthy staple meal in our house. So much tastier than a box of mac and cheese and just as quick!

Amy - 2011-11-16 05:52:30