Vegetarian Udon Noodle Recipe
Appropriate for lunch or dinner, this earthy pendant of a meal consisting of fresh vegetables and sturdy, thick udon noodles is easy and gratifying. Broth tasting of soy sauce, miso, and a touch of ginger combines well with vegetables to exhibit rich umami and remain light on one’s palate. Bell peppers, tofu, carrots, mushroom, and bok choy are examples of vibrant and nutrient-dense vegetables used for garnishing while maintaining contrasting tastes. Its garnish includes thinly sliced green onions, some sesame seeds on top, and oil flavored with sesame producing a plant based delicious treat that can always be of comfort especially when taken either at lunch time or evening meal.
Ingredients
- 1 package (600 grams/21 oz) fresh udon noodles
- 1 tablespoon oil
- A thumb-sized piece of ginger, minced
- 3 cloves of garlic, minced
- 1 green onion, chopped and whites and greens separated
- 10 – 15 fresh shiitake mushrooms, sliced
- 1 medium-sized or 2 small bunches of bok choy, leaves separated and larger leaves sliced into smaller pieces
- 3 teaspoons light soy sauce
- 3 teaspoons dark soy sauce
- ½ teaspoon sugar
- Salt, to taste if needed
- stir-fry
Instructions
- Soak the udon noodles in warm water for just a minute or two until separated. Drain and set aside.
- Heat a wok or large pan over medium-high heat. Add the oil and stir fry the ginger, garlic,sauce, and white parts of the green onion until soft and fragrant. Add the sliced mushrooms and fry until nicely browned. Add the bok choy and fry until wilted and the stems are slightly softened. Add the noodles and fry until warmed through. Add the soy sauces, sugar, and salt to taste.
- Serve, garnished with the green parts of the green onions.
Tags:
Noodles