Sesame Noodles with Edamame & Cabbage
From: Ian Seddon's Cookbook
🥘 Ingredients
- Sesame Sauce ¾ cup
- high-heat 2 tbsp
- sliced green cabbage 10 cup
- soy sauce or tamari 2 tsp
- agave nectar ½ tsp
- water 1 tbsp
- fresh udon noodles 20 oz
- shelled edamame 12 oz
- Kosher
- Toasted sesame oil
- scallions about 6 bunch
- roasted peanuts or cashews 0.25-0.5 cup
- medium-hot fresh chile peppers 1-2
- roasted sesame seeds 2 tbsp
- Chinese chili crisp or chili oil or toasted sesame oil
Use the following amounts of noodles depending on the type of noodles you bought: Fresh udon noodles or shelf-stable “fresh” udon noodles: Use 20 oz. Fresh noodles that are thinner than udon (e.g., ramen or Chinese fresh noodles): Use 12-14 oz. Frozen udon noodles: Use 30 oz. Dried udon or other dried noodles: Use 8 oz. If your sesame seeds are raw, toast them for the best flavor. To toast sesame seeds, heat a dry frying pan over medium heat. After a minute or two, add the sesame seeds and toast for 2 to 4 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350ºF / 175ºC oven for 6 to 8 minutes. Storage: Store leftover noodles in an airtight container in the fridge for 4 to 5 days. Serve leftovers cold, but add a dash of Chinese black vinegar or rice vinegar and/or a spoonful of chili sauce as desired to freshen up the flavors. For more heat, add on a freshly sliced chile pepper or spoon on chili crisp right before serving. Nutrition boost: For more veggies, fold in shredded carrots, sliced water chestnuts, or thinly sliced red bell peppers when adding the edamame (step 7). Or serve this dish alongside steamed bok choy or broccoli. For a protein boost, add in some cubed pre-baked tofu (miso-flavored would be delicious!) when you add the edamame (or make my simple baked tofu recipe).
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1Gather: Sesame Sauce , high-heat , sliced green cabbage , soy sauce or tamari , agave nectar , water , fresh udon noodles , shelled edamame , Kosher salt, Toasted sesame oil . For the for finishing:: scallions about , roasted peanuts or cashews , medium-hot fresh chile peppers , roasted sesame seeds , Chinese chili crisp or chili oil or toasted sesame oil .
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2Take the Sesame Sauce out of the fridge to sit at room temperature.
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3Cook the cabbage. Heat a wok over high heat until you see light wisps of smoke, then add the oil and swirl it up the sides. Add the cabbage, soy sauce, agave, and 1 tbsp of water. Cook for 5 minutes , stirring frequently, or until the cabbage is wilted but still a bit crisp. Set aside. NOTE: If you don’t have a wok, use a 12-inch (30 cm) frying pan; heat over medium-high for 2 minutes, then add the oil and heat for 1 to 2 more minutes. Follow the rest of the instructions as listed.
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4Bring a saucepan of water to a boil to cook the noodles.
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5While the water heats up, cook the edamame and prep the finishing ingredients. Edamame: If frozen, cook it using the bag instructions, or add to a bowl and cover with boiling water until thawed. Drain and shake well to get rid of excess water. Season the edamame with a few pinches of salt. Scallions: Trim the top 1 inch (2.5 cm) as well as the roots, then thinly slice on a bias. Peanuts/cashews: Slice in half or roughly chop. Use the larger amount for more nutty crunch in every bite. Chile pepper (optional): Thinly slice into rounds.
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6Cook the noodles. Once the water is boiling, cook the noodles according to the bag instructions. Before draining, scoop out a ladle of the cooking water. Drain and rinse the noodles to bring them to room temperature. Transfer the noodles to a large serving bowl. Drizzle very lightly with toasted sesame oil to prevent sticking.
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7Add the Sesame Sauce and cabbage to the noodles. If you used dried noodles (or if the noodles appear dry), add 2 tbsp of noodle water. Toss well with tongs, adding more water as needed to help the sauce cling.
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8Add the seasoned edamame, sliced scallions, peanuts or cashews, and sesame seeds. Toss well to combine.
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9Divide the noodles among bowls. Spoon a little Chinese chili crisp on top before serving (and/or a drizzle of toasted sesame oil). If using, garnish with the sliced fresh chile pepper.