I love a good noodle dish. I've been trying all the Asian style noodles lately. Finally got around to the udon noodles today. I rummaged in my refrigerator and pulled out some produce I thought would be good and went to town. I can tell you after devouring this meal that I like udon noodles, they are a keeper! The seasoning in the recipe is really simple adding to the ease of this dish. I love that all of the Asian noodles I've tried so far only take 4 min to cook, makes everything move a little faster, which was good because I was hungry...and this was really scrumptious!
The udon noodles I used already came split into three bundles. I only used one batch as this recipe was for myself, so adjust accordingly to your needs. These are organic and made with 100% whole wheat...making this one of my very few non-gluten free recipes I have. I do hope you enjoy this as much as I did...
Simple Udon Noodles
Ingredients
- 1 bundle udon noodles
- 1 tablespoon sesame oil or 3 tablespoons water (for water saute)
- 1 small zucchini, cut in half and sliced
- 4 medium sized mushrooms, sliced (I used baby bellas)
- 1 small shallot, diced
- handful of basil, julienned
- 3 tablespoons tamari, Bragg's Liquid Amino's or soy sauce (I used tamari)
- 1 teaspoon pure maple syrup
- pinch or two red pepper flakes
- 1 scallions, sliced
- 1/4 - 1/2 cup bean sprouts (I mixed mine in raw at serving...you could cook it in if you like)
Start the water for the noodles. While you're waiting for the water to boil, begin slicing up your veggies. Cook noodles, drain and set aside. Preheat your oil/water in a saute pan, or pan you cooked your noodles in, on medium high heat. Add your veggies and saute for about a minute, add the rest of the ingredients and cook for another 3 minutes. Remove from heat, add noodles to the pan and mix together. Serve with a little extra sprinkle of red pepper flakes, a few chopped scallions and fresh bean sprouts. Serves one generously.
Enjoy !