Easy Asian-inspired Noodles
- 1/4 cup gluten-free low-sodium tamari or soy sauce (note: not all tamari is gluten-free so look for gluten-free tamari)
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 12 oz package gluten-free spaghetti or other noodles
- 1 1/4 cups frozen shelled edamame
- 1 1/4 cups shredded carrots
- 1 small bunch watercress, coarsely chopped or approximately 3-4 cups bagged watercress (some stores sell it in bags, others loose) substitute bok choy* or spinach
- 1/2 cup green parts of green onions, chopped, add more to taste and add a few white parts to taste
- 2 Tablespoons toasted sesame seeds add more to taste
- Whisk together soy sauce, vinegar and sesame oil in small bowl or liquid measuring cup. Set aside.
- Bring large pot of water to boil. Add noodles, and cook 5 minutes less than minimum recommended cooking time on package. (Do not drain yet, see step 2)
- Add edamame and carrots to boiling water*, and continue cooking until noodles are tender. *If using bok choy or a similarly hardy green, add the bok choy at this time too. Cook for an additional 5 minutes. (If package says noodles cook in 5 minutes, add all ingredients at once.) Reserve 1/2 cup pasta water, then drain into a colander.
- Return entire mixture to the cooking pot. Stir in watercress or spinach*, green onions, sesame seeds and dressing, and stir while watercress wilts. While stirring, add reserved pasta water as needed to get desired consistency. *if using bok choy, you'll only be adding the sauce, green onions and sesame seeds at this point.
- Serve warm or at room temperature.