🥘 Ingredients
- shelled edamame 12 oz
- Kosher
- fresh udon noodles 20 oz
- scallions 6 bunch
- cilantro leaves and tender stems 1 ½ cup
- Chili-Garlic Sauce 1.12 cup
- or red bell pepper 2 piece
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. Frozen udon noodles: Use 30 oz. Fresh noodles that are thinner, such as ramen or Chinese fresh noodles: Use 12-14 oz. Dried udon or other dried noodles: Use 8 oz. Gluten free: Use 8 oz of gluten-free dried udon noodles or a relatively thick variety of rice noodles. Not a fan of cilantro? If you have access to Thai basil, use it. If not, use a smaller amount of flat-leaf parsley (about 1/2 cup). Storage: Store leftover noodles in the fridge for up to 5 days. Stir very well before serving, as the Chili-Garlic Sauce settles at the bottom. They’re delicious cold, or reheat in a nonstick pan over medium heat until heated through. Top with freshly chopped cilantro right before serving if you have any. Nutrition boost: Fold thinly sliced or grated cabbage into the noodles along with the bell peppers (use a box grater for the finest grate). Or serve with steamed bok choy or broccoli on the side. For more protein, toss in some cubed pre-baked tofu (either store-bought, or homemade baked tofu). Shortcut: Skip the scallions.
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1Gather: shelled edamame , Kosher salt, fresh udon noodles , scallions , cilantro leaves and tender stems , Chili-Garlic Sauce , or red bell pepper .
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2Cook the edamame according to the bag instructions, or add to a bowl of hot water and rest until thawed. Drain in a colander and shake to dry.
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3Bring a large saucepan of water to a boil for the noodles. Meanwhile, prepare your side salad, if you’re making one.
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4Once the water is boiling, salt it generously (1 1/2-2 tbsp of kosher salt or 1 tbsp of sea salt). For fresh udon noodles, add the bundle of noodles to the boiling water and cook for 1 minutes , then use a chopstick or tongs to loosen and separate the noodles. Cook for another 1 minute, or until tender but chewy (not super soft). NOTE: If your noodles say to cook for just 1 minute, follow those instructions. For frozen or dried noodles, cook per the package instructions. Drain the noodles in a colander and rinse with cold water until cool. Shake the colander well to drain. Leave the noodles to continue draining while you prep the other ingredients.
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5While the noodles drain, trim the bruised tops of the scallions, then slice on a bias, both white and green parts. Chop the cilantro. In a bowl, toss the edamame with 1/2 tsp of kosher salt.
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6Transfer the drained noodles to a large bowl. Pour the Chili-Garlic Sauce over the noodles. Add the sliced bell peppers, scallions, cilantro, and seasoned edamame. Toss really well with tongs, as the dressing pools at the bottom. Taste, adding a pinch of salt as needed or more chili flakes for a spicier kick. Serve with your side salad, if you made one.