Can I add a protein source to this recipe?

Absolutely! Tofu or tempeh would work beautifully. Just marinate it in some of the soy-ginger dressing before adding it to the noodles.

Can I substitute other vegetables?

Sure thing! Snap peas, bell peppers (any color!), or even some shredded carrots would be delicious.

How do I store leftovers?

You can store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles might absorb some of the dressing, so they might be a little softer the next day. But still yummy!

Can I freeze this dish?

I wouldn't recommend it. The noodles can get mushy and the vegetables can lose their texture. It's best enjoyed fresh!

Is this recipe gluten-free?

Udon noodles are wheat-based, so this recipe isn't gluten-free. You could try using rice noodles or gluten-free noodles instead, but keep in mind that it may affect the taste and texture.

How can I make this dish spicier?

To make it spicier, add a pinch of red pepper flakes to the soy-ginger dressing, or drizzle some sriracha over the finished dish. Start with a small amount and add more to taste!

Ever find yourself craving something quick, flavorful, and surprisingly healthy? That's exactly how this Edamame and Corn Udon with Soy Ginger Dressing came about! It all started one of those evenings where I was staring into the fridge, completely uninspired. I had some leftover udon noodles, a bag of frozen edamame, and a lone ear of corn looking sad in the corner. An idea sparked – why not combine them with a vibrant soy-ginger dressing? It was one of those spontaneous kitchen experiments that turned into a family favorite.

This recipe is perfect for those busy weeknights when you need a satisfying meal on the table in under 30 minutes. It’s also incredibly versatile. You can easily customize it with your favorite vegetables, add a protein source like grilled chicken or tofu, or adjust the spiciness to your liking. What does this mean for you? It's not just a recipe; it's a template for deliciousness.

Edamame and Corn Udon with Soy Ginger Dressing

Name: Edamame and Corn Udon with Soy Ginger Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 8 oz Udon noodles (dried or fresh); 1 cup Frozen edamame (shelled); 1 cup Corn kernels (fresh or frozen); 3 tbsp Soy sauce; 2 tbsp Rice vinegar; 1 tbsp Sesame oil; 1 tsp Fresh ginger (grated); 1 clove Garlic (minced); 1 tbsp Honey (or maple syrup); Pinch Red pepper flakes (optional); 1 tsp Sesame seeds (for garnish); 2 tbsp Green onions (thinly sliced, for garnish)

Whip up a quick and flavorful Edamame and Corn Udon with a zesty Soy Ginger Dressing. This vibrant noodle dish is perfect for a light lunch or a simple weeknight dinner!

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

📖 Instructions

First, cook the udon noodles: Bring a large pot of water to a rolling boil. Add the udon noodles and cook according to package instructions, usually around 8-10 minutes. Udon noodles tend to stick together, so stir them frequently while they cook.
Drain the noodles: Once the noodles are cooked al dente, drain them immediately in a colander. Rinse them under cold water to stop the cooking process and prevent them from becoming mushy. This step is crucial for maintaining the right texture.
Prepare the edamame and corn: If using frozen edamame, blanch them in boiling water for 2-3 minutes until bright green and tender. Drain and set aside. If using fresh corn on the cob, grill, steam, or boil it until cooked, then cut the kernels off the cob.
Make the soy-ginger dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, honey (or maple syrup), and a pinch of red pepper flakes (optional). Make sure to mix it well until all the ingredients are combined, creating a well-balanced and flavorful dressing. Taste and adjust seasonings as needed – maybe a little more honey for sweetness or a dash of soy sauce for extra umami.
Combine everything: In the same pot you cooked the noodles in (now empty!), add the cooked udon noodles, blanched edamame, and corn kernels. Pour the soy-ginger dressing over the noodles and vegetables. Toss gently but thoroughly to ensure everything is evenly coated with the dressing.
Garnish and serve: Divide the edamame and corn udon noodles among bowls. Garnish with a sprinkle of sesame seeds and some thinly sliced green onions. For extra flavor and texture, you can also add a few toasted nori seaweed strips.
Adjust and enjoy: Taste the noodles one last time and adjust the seasonings if needed. Some people like a little extra sesame oil, or maybe a squeeze of lime juice for brightness. Serve immediately and enjoy your delicious and easy Edamame and Corn Udon with Soy Ginger Dressing!

📝 Notes

For extra flavor, toast the sesame seeds before garnishing.
If you don't have rice vinegar, you can substitute with white wine vinegar or apple cider vinegar.
Feel free to add other vegetables like shredded carrots, cucumber, or bell peppers.