EDAMAME SESAME WHOLE WHEAT UDON (v)

EDAMAME SESAME WHOLE WHEAT UDON

vegan|legumes|fast

YIELD: 2 servings with leftover sauce

PREP TIME: 30 mins
COOK TIME: 10 mins

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INGREDIENTS

• 2 bunches, organic whole wheat udon noodles, cooked 

• 1/2 cup edamame beans, shelled and blanched

• 3-4 cup of organic salad greens, rinsed and spun dry

• 2- 3 Tbsp walnuts, chopped

• 2 sprigs of spring onions, chopped

• 1 -2t extra virgin olive oil

• raw apple cider vinegar, to taste (optional)

• Himalayan pink salt, to taste

• Ground black pepper, to taste

tahini sesame sauce

• 3TBS tahini

• 1-2 cloves garlic, grated 2ts lemon juice

• 1TBS tamari (can be substituted by organic soy sauce)

• 3- 4TBS filtered water

• 1TBS toasted sesame oil

• 1 ts maple syrup

gremolata topping

• zest of 1/2 lemon

• 1ts nutritional yeast

• handful coriander leaves, picked, rinsed & dried

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DIRECTIONS

1. Boil water in a small pot, lightly salt, add udon noodles to cook according to packet. Drain when ready, rinse with filtered water, set aside.

2. Make tahini sesame sauce, combine all ingredients with 3T of the water and whisk well. Check for consistency and add the last tablespoon of water if needed. Set aside.

3. Make gremolata, finely chop coriander, then combine with remaining ingredients, set aside.

4. Cut/rip salad greens into bite-size pieces and gently season with extra virgin olive oil, salt and pepper, and vinegar if you're using. Set aside.

5. Toss together drained noodles, half the salad leaves with 4-5TBS of the tahini sesame sauce, add edamame and half the spring onions, mix well.

6. Plate the other half of salad greens on a plate, add noodle mixture on top.

7. Sprinkle chopped almonds and spring onions.

8. Top with gremolata, if using.

9. Enjoy!