When you first make the dressing, you might think it too intense, that it will overpower the dish. Oddly, it doesn’t. It really mellows out. However, if you don’t want to use 1/4 c soy sauce, try 1/4 c liquid aminos, or 2 T soy sauce mixed with 2 T water. To toast sesame seeds, put into a small skillet on low heat for a few minutes, stirring frequently, until they become fragrant and just begin to brown.

Dressing:
1/4 c soy sauce
2 T unseasoned rice vinegar
2 T toasted (dark) sesame oil
2 T water

Noodles:
8 oz  udon noodles or linguine
1 1/2 c shelled edamame
2 c grated carrots
6 c arugula, or spinach, or mustard greens, coarsely chopped
1/2 c chopped onion, or scallions
2 T toasted sesame seeds

1. Dressing: Whisk together soy sauce, vinegar, sesame oil, and water in a small bowl. Or add to a jar and shake to combine. Set aside.

2. Noodles: Bring a large pot of water to the boil. Add noodles, and cook 5 minutes less than minimum recommended cooking time on the package. Add edamame and continue cooking until noodles are tender. (If noodles cook in 5 minutes, add edamame with the noodles.) Drain.

3. Return mixture to pot or transfer to a serving bowl. Stir in carrots, arugula, onions, and sesame seeds. Add dressing. Toss to combine. Serve warm or at room temperature.