One of my favorite food fromlast 6 months , Light ,Healthy & Guilt free!
HOW TO MAKE SIMPLE UDON NOODLE BOWL
Making an udon noodle bowl is super easy! The vegetables I used can be switched up, just be careful because some may take longer to cook than others. I highly recommend using the ingredients I have here, I think you’ll love them. The mushrooms and zucchini will sweat down leaving some extra flavorful juices at the bottom of the wok/pan creating a wonderful broth. Some other veggies that would be great here, but take a little longer to soften and don’t sweat are broccoli and carrots. You could also switch up the mushrooms and use shiitake. As for the basil, the more the merrier I always say. Add as much as you like of anything here!
INGREDIENTS
- 1 package (9 – 12 oz.) udon noodles
- 1 tablespoon sesame oil
- 1 small onion, sliced
- 8 oz. mushrooms, sliced
- 1 large or 3 small zucchini, cut in half and sliced
- 3 – 4 scallions, cut into 1 inch pieces
- large handful bean sprouts
- handful of basil, whole leaf or roughly chopped
- 1/4 cup water or vegetable broth
- 3 tablespoons tamari, or soy sauce.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes, or to taste
- toasted sesame seeds, to garnish
INSTRUCTIONS
Cook noodles as directed on package, set aside.
While you’re waiting for the water to boil, begin slicing up your veggies.
In a large skillet, heat oil over medium heat, add onion (not the scallions) and cook about 4 minutes or until onions soften. Add mushrooms and cook another 3 minutes. Add the zucchini, scallions, bean sprouts, basil, water/broth, tamari, garlic powder and red pepper flakes, cook another 3 – 4 minutes, or until zucchini has just softened. A cover will help cook your vegetables faster. Remove from heat, add noodles to the pan and toss together. You can also keep the noodles and vegetable mixture separate if you like and mix in your bowl.
Serve in individual bowls with a little of the juice from the bottom of the wok/pan. Top with toasted sesame seeds (and more red pepper flakes if you like). A little sriracha wouldn’t hurt either! and What about adding little protein on my plate: Tofu TOFU TOFU! Slightly cut silken tofu peices on top of udon noodles….@riawahirecipes
