Asian Noodles With Edamame

Dressing
1/4 cup soy sauce
2 Tbs rice vinegar
2 Tbs toasted sesame oil
2 Tbs water

Noodles
1 8.8oz 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
2 Tbs toasted sesame seeds

To make Dressing: Whisk together soy sauce, vinegar, sesame oil and 2 Tbs water in bowl. Set aside.
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. Return mixture to pot. Stir in watercress, sesame seeds and dressing. Serve warm or at room temperature.

Review: I can’t say enough about how yummy this is. I used regular sesame oil and didn’t toast my sesame seeds. I could only find brown rice and wheat udon noodles, but they were yummy. It was such a good blend of flavors and it was soooooo easy to make. Quick dinner, exotic, and filling. My favorite combo of characteristics!!