Monday, March 17, 2008

Stir Fry Asian Noodles with Edamame

Source: Vegetarian Times

¼ cup tamari
2 TB rice vinegar
2 TB sesame oil
2 TB water

9 ounces uncooked udon noodles
1½ cups shelled edamame
1 TB oil for frying
2 cups shredded carrots
1 small bunch watercress leaves, coarsely chopped
1 bunch green onions, chopped
2 TB sesame seeds

1. Whisk together ingredients for the sauce & set aside.
2. Cook noodles according to package directions; drain & transfer to large serving bowl.
3. Meanwhile, fry carrots in large skillet until crisp-tender.  Add  watercress & green onions; cook 2 minutes.  Stir in edamame, sesame seeds & sauce; heat through.  Toss with udon noodles & serve.

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