Udon Noodles with Greens
Udon noodles are a great dish. They are light, delish and nutritious. And cooking a big batch is good idea so you have them on hand for a quick and easy lunch. Use the vegetables that you have on hand: broccoli, broccolini, zucchini, bokchoy. Use umeboshi vinegar as it adds a zing to the vegetables. Of course you can replace the Soba Noodles with Udon Noodles and see the Soba Noodles Recipe which explains how to cook them.
Ingredients
1-2 bunches Organic Japanese Udon Noodles OR Soba Noodles1 tbsp Cold Pressed Sesame Oil
Splash of Organic tamari
I tsp grated ginger
Splash Umeboshi Vinegar
2 cups of greens- broccoli/ broccolini and zucchini ( use whatever you have)
Cut the broccoli into florets and the zucchini into ribbons using a vegetable peeler
Onion ( 1 large/ 2 medium) cut into half moons
Pinch of Olssons Sea Salt
Spiral/ Kehoes Umeboshi plum ( optional)
Method
COOKING THE NOODLES:
Bring water to the boil, add a pinch of salt and add the Udon Noodles
Return to boil, doesn’t take long, 10 minutes or so or until soft – strain off the noodle water and put the noodles back into the pot
Add a splash of oil, followed by good splash of tamari, toss and leave
CCOKING THE VEGETABLES:
Heat oil in pan, add onions
Cook until translucent, add a pinch of salt
Add the ribbons of Zucchini to the pan, splash of tamari, grated ginger, saute on medium-high heat and set aside
Lightly steam the broccoli/broccolini – to keep colour and nutrients. when cooked add a pinch of salt and a dash of olive oil
Arrange the noodles and veggies in a bowl/ on a plate and serve with a umeboshi plum if using
