This simple dish comes together quickly for a protein-packed, high-fiber, low-oil lunch or dinner. It travels well, too, so it’s good for potlucks, road trips, or hiking adventures.
- 1 cup fresh or frozen shelled edamame (½ a 12 oz. bag)
- 2 cakes brown rice ramen noodles*
- 4 teaspoons reduced sodium tamari or soy sauce
- 2 teaspoons toasted sesame oil
- 2 tablespoons sesame seeds
- ½ to 1 bunch sliced green onions
If using frozen edamame, cook it until tender in a large pot of boiling water according to package directions. Remove to serving bowl with a slotted spoon, then bring the water back to a boil and cook the noodles according to package directions, 3-4 minutes, separating them with two forks while they good. Drain and rinse with cold water to stop the cooking.
If using fresh edamame, cook the noodles first and add the edamame during the last 2 minutes. Drain them together and rinse with cold water.
Toast the sesame seeds in a dry pan over medium heat, stirring constantly, just until golden. Be careful not to burn. Set aside.
Toss together the cooked noodles, edamame, tamari, oil, and sliced green onions. Sprinkle sesame seeds over the top. Serve at room temperature.
Serves two as a main dish.
 | *You can find Lotus brand brown rice ramen noodles at Costco. I buy frozen edamame in the natural foods freezer section at Sherm’s. Be sure to get shelled edamame, not the kind still in the pods. |
