Asian Noodles with Edamame In No Time
Serves 4, 30 minutes or less

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

Noodles
1 8.8-oz 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
1 bunch green onions, chopped (about 1/2 cup)
2 T toasted sesame seeds

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

Note:  Cooking the frozen edamame and grated carrotsin thesame pot as the noodles saves both cooking and cleaning-up time. For real speed and ease, pick up some store-bought sesame shiitake dressing for thenoodles andskip making the dressing.