Speedy Ginger-Sesame Edamame Udon Noodles

1.Cook the Udon noodles according to package directions. During the last 2 minutes of cooking, add the frozen shelled edamame to the boiling water with the noodles.

2.Drain the noodles and edamame well and rinse briefly with cold water to stop the cooking process and remove excess starch. Set aside.

3.While the noodles cook, prepare the dressing: In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, grated ginger, maple syrup, minced garlic, and sriracha (if using) until well combined.

4.In a large skillet or wok, heat the neutral oil over medium-high heat.

5.Add the drained noodles and edamame to the hot skillet. Toss for 1 minute to heat through.

6.Pour the prepared ginger-sesame dressing over the noodles and edamame. Toss continuously for 1-2 minutes until the noodles are evenly coated and the sauce has slightly thickened and adhered to the ingredients.

7.Remove from heat immediately. Divide the noodles between serving bowls.

8.Garnish generously with toasted sesame seeds and thinly sliced scallions before serving warm.