Diets

Emerald Udon Bowl With Edamame and Wilted Watercress

This one-bowl meal can be eaten right away, or served chilled or at room temperature like a pasta salad.

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.

Servings
4

Ingredients

Dressing

  • 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

Preparation

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.