Sesame Noodles with Edamame

👥 4 servings
🍽️ main
⏱️ Prep: 20 minutes
🥗 Vegan
🗣️ English (detected)
#main #sesame #noodles #edamame #vegan #meal-prep

From: Ian Seddon's Cookbook

🥘 Ingredients

  • Sesame Sauce ¾ cup
  • scallions 1 bunch
  • Kosher
  • shelled edamame 12 oz
  • fresh udon noodles 20 oz
  • Toasted sesame oil
  • large red/orange/yellow bell pepper 1
  • roasted sesame seeds 2 tbsp
  • roasted 0.25-0.5 cup
  • Chinese
  • serrano 1
📝

Use the following amounts of noodles depending on the type of noodles you bought: Fresh udon noodles or shelf-stable “fresh” noodles: use 20 oz. Fresh noodles that are thinner than udon noodles (e.g., Chinese fresh noodles): use 10-12 oz). Frozen udon noodles: use 30 oz. Dried udon noodles 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 3 to 4 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350°F / 175°C 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 vinegar or a spoonful of chili-garlic sauce as desired to freshen up the flavors. Nutrition boost: For additional veggie content, fold in shredded carrots, sliced water chestnuts, or thinly shredded napa cabbage when adding the bell peppers. Or, serve this dish alongside steamed bok choy or broccoli.

  1. 1
    Gather: Sesame Sauce , scallions , Kosher salt, shelled edamame , fresh udon noodles , Toasted sesame oil , large red/orange/yellow bell pepper , roasted sesame seeds , roasted , Chinese chili crisp or chili oil or toasted sesame oil, serrano .
  2. 2
    Bring a large saucepan of water to a boil. Take the Sesame Sauce out of the fridge.
  3. 3
    While the water comes to a boil, trim the top inch (2.5 cm) of the scallions as well as the roots, then thinly slice the scallions on a bias. Add the sliced scallions to a bowl of cold water. Soak for 10 minutes or while you prep the other ingredients (this mellows their pungency, but you can skip this step). Scoop out scallions with a slotted spoon and dry off with a towel.
  4. 4
    Prepare your side salad, if you’re making one.
  5. 5
    Cook the edamame (if frozen): Once the water is boiling, salt it generously. Add the edamame and cook according to the package instructions (typically, you’ll boil them for 2 minutes ). Use a slotted spoon to scoop out the edamame into a bowl, then season the warm edamame with a few pinches of salt.
  6. 6
    Cook the noodles: Return the water to a boil, adding more water to the pot if needed. Cook the noodles according to the package instructions. Before draining, scoop out a ladle of the cooking water and set aside.
  7. 7
    Drain and rinse the noodles under cold water to cool. Transfer to a large serving bowl. Drizzle with just a little toasted sesame oil to prevent sticking.
  8. 8
    Add the Sesame Sauce to the noodles. If using dried noodles or if the noodles appear dry, add 2 tbsp of noodle water (it should not be needed with fresh udon noodles). Toss well with tongs, adding more noodle water as needed to help the sauce cling to the noodles.
  9. 9
    Add the drained scallions, seasoned edamame, bell pepper, sesame seeds, and cashews or peanuts. Toss well to combine.
  10. 10
    Divide the noodles among bowls. Spoon a little Chinese chili crisp/chili oil on top before serving (or a drizzle of toasted sesame oil). If using, garnish with the sliced fresh chile pepper. Serve with your side salad, if you made one.

Actions

📥 Download .cook File 🔗 View Original
← Back to Search