Asian Noodles with Edamame in No Time

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.

  • 4Servings



  • 1/4 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 1/2 cups frozen, shelled edamame
  • 2 cups grated carrots
  • 1 small bunch watercress (6 oz.), coarsely chopped
  • 1 bunch green onions, chopped (about 1/2 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.

Nutrition Information

  • Calories: 452
  • Carbohydrate Content: 60 g
  • Fat Content: 16 g
  • Fiber Content: 10 g
  • Protein Content: 21 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 740 mg
  • Sugar Content: 9 g