Ingredients for Asian Noodles With Edamame
- 3 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 8 ounces udon noodles
- 1 cup shelled edamame
- 1/2 cup shredded carrots
- 1/2 cup chopped watercress
- 2 thinly sliced green onions
- 1 tablespoon toasted sesame seeds
- 2 tablespoons water
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How to Make Asian Noodles With Edamame
- **Prepare the Dressing:** In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and 2 tablespoons water. Set aside.
- **Cook the Noodles:** Bring a large pot of salted water to a boil. Add 8 ounces of noodles and cook for 5 minutes less than the package directions.
- **Add Vegetables:** Add 1 cup shelled edamame and 1/2 cup shredded carrots to the pot. Continue cooking until noodles are tender but still have a slight bite, about 2-3 minutes.
- **Drain and Combine:** Drain the noodles and vegetables well.
- **Finish the Dish:** Return the noodle mixture to the pot. Stir in 1/2 cup chopped watercress, 2 thinly sliced green onions, and 1 tablespoon sesame seeds.
- **Dress and Serve:** Pour the prepared dressing over the noodles and toss to combine. Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
73 g
Sugar
13g
Fat
11g
Carbs
22g
