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.


1-2 bunches Organic Japanese Udon Noodles OR Soba Noodles

1 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)



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


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

Udon Noodles with Greens

More Recipes

Perfect Brown Rice

Adzuki Bean Casserole

Shiitake Broth with Soba Noodles

Miso Soup