Vegetable Udon Noodles
This is a savory, fresh favorite dish of my whole family ❤️
Vegetables (I use whatever I have on hand...but heres whats in this one)
Small head of broccolif Florets
3 cups of Baby Spinach
10 sliced Shitaki Mushrooms
Thumb of Ginger
5 leaves of Basil
Toasted Sesame Oil
Tamari Soy Sauce
1 small box of Udon Noodles
Start by boiling the udon noodles while you prepare the vegetables. When they are done (probably while you are still preparing the vegetables. Rinse with cold water after draining and set aside. Noodles should be cool, not hot.
Chop all of your vegetables and the basil into bite size pieces. No need to chop the baby spinach.
Peel and grate your fresh ginger. (Use a ginger grater or just a fine cheese grater)
This part is key....
Use a wok if you have one.
Put some water in the bottom of the wok (about 1/2-3/4 cup- depending on how many vegetables)
Add Tamari and salt to the water
Bring the water to a boil
Add the ginger and carrots
Cover and let cook for 5 minutes or until softened.
Add the rest of the vegetables and cook lightly until just steamed a bit...but still bright green
Add a little more more water if needed.
Put it together: Now for the fun part. Putting it all together.
Add the cool udon noodles to a big bowl.
Drizzle a bit of olive oil on them and sprinkle some parsley on top
Now add the vegetables and toss lightly.
After tossed, put chopped, uncooked basil on top.
Adding More Flavor:
Drizzle about 1-2 tablespoons of toasted sesame oil over it.
Sprinkle with more Tamari soy sauce to taste
Add black pepper
Toss lightly again.
It's ready to serve!
You can squeeze a bit of lime or lemon juice on it right before you eat it for added zip!