Simple Udon Noodles

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 !

Raw Pad Thai

A few weeks ago I was given a package of kelp noodles and finally found a nice dish to feature them in. I really enjoy Thai food and I've been interested in putting together a raw Pad Thai dish. I came across Ani Phyo's version using kelp noodles and that was it..inspiration hit. And I must say it came out very well considering at first I was having trouble getting the sauce to my liking. I actually had two inspirations to work with and tried them both coming up with my final version. The first was too salty, the other too oily and finally got it in the middle. Well worth the trial and errors of making the sauce. They're all simple ingredients, just tons of them. Although I prefer the minimalist approach, I felt this was to be a special dish and it was!

Kelp noodles are pretty interesting, I had no idea what to expect. They are a raw food with a neutral flavor and have a firm crunchy texture like a bean sprout. Reminds of plastic bands with their slight stretchiness. They are rich in 70 minerals and a healthy alternative to noodles containing no gluten, wheat or sugar. As an added benefit they are low in carbohydrates and calories. They can be eaten warm or cold. Find kelp noodles online and at asian grocery stores.

Raw Pad Thai

Ingredients

• 1 package of kelp noodles
• 1/2 head purple cabbage, shredded
• 1 large carrot, julliened
• 1 zucchini, julliened
• 1 cup cauliflower florets
• 4 scallions, sliced
• 1 cup bean sprouts
• 1/2 cup cilantro, roughly chopped
• 1 jalapeno, sliced (optional)
• cashews or peanuts, garnish
• lime & orange wedges, garnish

Sauce

• 1/4 cup raw almond butter, I used crunchy
• 1/4 cup tahini
• 1/4 cup water
• 3 tablespoons tamari, Bragg Liquid Aminos or Nama Shoyu
• 3 tablespoon pure maple syrup or raw agave
• 1 teaspoon garlic, minced
• 1 teaspoon ginger, minced
• 1/2 lime, squeezed
• 1 orange, squeezed, optional (I just had some really sweet juicy oranges on hand and threw it in)

Directions

1. Place all sauce ingredients into a small/medium bowl and mix together until blended. Set aside for 30 min to let the flavors mingle. Add extra ingredients to your taste. 
2. While sauce is setting, prepare your veggies. You could cut your kelp noodles into smaller pieces or leave as is (I left mine as is). Put kelp noodles and other vegetables in a large bowl (saving a few veggies to garnish) and add half of the sauce mixture . Toss the ingredients together until thoroughly coated. I found this was a lot of sauce and it is better to add half to see if that is enough for your liking, if not add more. I personally do not like my food drowning in sauces so I had the other half left over to use with the rest of the kelp noodles later. (See notes below.)
3. Serve with garnishments and any extras on the side. Serves 2 - 3. 

Notes: 

1. If you find your left over sauce is not enough just add a small amount of water to the mixture, about 1/4 cup water, more or less should help. Or if you find you like a more thinner sauce you could add 1/2 cup or so to the starting batch as Ani Phyo calls for (she uses 3/4 cup). Or better yet, you could squeeze more oranges.
2. If not using kelp noodles add a couple extra carrots and zucchini, or extra sprouts and cauliflower. Even add whatever veggies you may prefer. The sauce is mellow and will go with just about any vegetable.
3. You could easily make this without the kelp noodles if you like but I do encourage trying the kelp noodles if you can, it's an experience. And a really good one at that! But there are plenty of other vegetables in this dish that will fill you up. They all add vibrant color, texture and flavor...

Adapted from Vegangela (This sauce was too salty my taste, but I love her using all the veggies she used.) & Ani Phyo....(This was too oily so I cut out the coconut oil. Next time I will use the coriander she calls for.) You may find your own adaptations to all of ours. 

 Enjoy !

SPICY RAMEN NOODLE BOWL

Ramen noodles with bell pepper, green onion, garlic powder, ginger, bean sprouts and basil lightly stir-fried in sesame oil w/ red pepper flakes, a little tamari in the mix and all topped with sesame seeds. Not too shabby for this last minute throw together meal. I should call it 'the cleaning out the fridge recipe', as it was just that and so very good!  

I've used ramen noodles here to add them to the recipe collection but you can sub in 100% soba noodles making this a gluten free dish. I've been going through most of the Asian noodles and thought I would give these a try. They cook up quick, 4 minutes, making this dish come together in under 30 minutes.

 

Feel free to add in as many veggies as you wish. Keep it simple like shown or add sliced mushrooms, carrots, zucchini and/or broccoli florets just to name a few for your consideration. You can never have enough vegetables in my opinion, so overshooting is ok, especially the basil...the more the merrier!

 

An easy and basic recipe, perfect for those who want a hearty noodle dish pronto!

SPICY RAMEN NOODLE BOWL

Ingredients (serves 2)

• 2 bundles from a package of ramen noodles (about 6 oz.)
• 2 red bell pepper, chopped
• 3 - 4 scallions, sliced
• 2 cups bean sprouts
• 1/2 cup fresh basil (lightly packed), chopped
• 1 tablespoon toasted sesame, sesame or grapeseed oil or 1/4 cup veggie broth
• 1/2 - 1 teaspoon red pepper flakes, to taste
• 1/2 teaspoon garlic powder or 1 clove garlic, minced
• 1 inch knob of ginger, peeled and minced
• 2 - 3 tablespoons tamari, soy sauce or coconut amino's
• 1 tablespoon rice vinegar, optional

Directions...easy as 1 -2 -3

1. Cook your ramen noodles according to package and set aside. 

2. While water is boiling start chopping your produce. In wok or saute pan, heat oil on medium high. Add your veggies and spices, cook for about 2 minutes, stirring frequently. Slowly add tamari and rice vinegar, it will sizzle, continue to cook for another 3 minutes or so, depending on how you like your veggies cooked (I prefer mine al dente). Add the ramen noodles to the pan and toss, cook for 2 more minutes, or until noodles are warmed.

3. Place in serving dish and top with sesame seeds, mineral salt & fresh cracked pepper to taste. 

Notes: 

Add in any extra veggies you like. This was just a throw together with what I had in my fridge. Feel free to add more of any of the spices and tamari. Fresh cilantro would be great at serving too. As always my recipes are just a template, adjust to your liking. 

Sub in 100% soba noodles for the ramen noodles to make this gluten free.

To make oil free, use 3 - 4 tablespoons of veggie broth or water to stir fry. Add it just as you would the oil and cook accordingly. If you have room in your freezer, you can use an ice cube tray and freeze some veggie broth cubes. 3 cubes = approx. 1/4 cup. 

Add in some cubed tofu while cooking the vegetables for added protein.

Enjoy!

I would to see your masterpieces! #thesimpleveganista