| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 8 ounces dried udon noodles
- 1 cup frozen shelled edamame
- Vegetable oil, for the grill
- 1 bunch scallions
- 3 tablespoons tahini
- 3 tablespoons soy sauce
- 3 tablespoons rice wine vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons sugar
- 2 teaspoons grated fresh ginger
- 2 cups bean sprouts
- 1 cup shredded carrots
- 1 cup julienned snow peas
- Toasted sesame seeds, for topping
Instructions
- Cook the udon noodles as the label directs; drain and let cool. Meanwhile, cook the edamame as the label directs; drain and let cool.
- Heat a grill or grill pan over medium-high heat and oil the grates. Add the scallions and cook, turning, until charred, about 3 minutes. Let cool, then slice.
- Make the dressing: Whisk the tahini, soy sauce, vinegar, sesame oil, sugar and ginger in a large bowl. Stir in 1 to 2 tablespoons water to make a smooth sauce.
- Add the noodles and edamame to the dressing along with the bean sprouts, carrots and snow peas; toss. Sprinkle with sesame seeds.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 221 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 354 mg |
| Serving Size | 1 of 8 servings |
| Calories | 221 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 5 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 354 mg |
Reviews
Really nice
The dressing was perfect