Creamy Sesame Udon with Greens

• 70 g dry udon noodles — Dry wheat udon noodles
• 120 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 100 g low-fat cottage cheese — Low-fat cottage cheese (2% milkfat)
• 80 g cooked shelled edamame — Cooked shelled edamame
• 90 g baby spinach — Raw baby spinach
• 18 g tahini — Tahini from roasted sesame kernels
• 10 g white miso — White miso paste
• 10 g yuzu juice — Unsweetened yuzu juice
• 4 g toasted sesame oil — Toasted sesame oil

Method

1. 1Cook the udonBoil the udon in a wide skillet for 8 to 10 minutes, tasting at 8 minutes.10 minLook for: This cooking stage is complete and the food is ready for the next action.
2. 2Continue cooking the udonOnce supple with a firm center, reserve 80 g cooking water and drain.Look for: Noodles are supple with a firm center.Safety: Drain boiling water away from your body.
3. 3Measure ingredients: Whisk the sesame sauceMeasure nonfat greek yogurt, low fat cottage cheese, sesame tahini, white miso, and yuzu juice using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Whisk the sesame sauceWhisk yogurt, cottage cheese, tahini, miso, yuzu, and 40 g warm cooking water until creamy.1 minLook for: The sauce is thick and mostly smooth with fine curds.Safety: Keep dairy chilled and declare milk, soy, and sesame.
5. 5Wilt the greensReturn the drained wide skillet to medium heat.Look for: The cooking surface or appliance is fully heated and ready for the next action.
6. 6Add sesame oilAdd sesame oil, spinach, and edamame, and toss 2 minutes.2 minLook for: Spinach is wilted and edamame is hot.Safety: Avoid splashes and keep the handle inward.
7. 7Finish off heatAdd udon, toss 1 minute until the ingredients are evenly combined.1 minLook for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Remove from heatRemove from heat, rest 1 minute, then fold in sesame sauce.1 min 30 secLook for: The sauce coats every noodle without curdling.Safety: Refrigerate leftovers within 2 hours.