Fried Udon Noodles

Sometimes I make a dish fairly frequently (in other words, more than twice -- I don't usually repeat things) but forget to blog about it the first few go-rounds. Then I'm making it for, like, the third or fourth time, and I'm shocked that I haven't put it up on the blog yet. This is one of those. There's not a lot of description needed. It's just a really easy and yummy noodle dish from my homegirl Alicia Silverstone's book The Kind Life. Perfect for a weeknight, especially when you're craving something comfort food-y. Great with baked tofu, whether you make it yourself while you cook the noodles or happen to have some pre-made on hand.

Fried Udon Noodles
Paraphrased from The Kind Life

• 8 oz package dry udon noodles
• 2 tablespoons vegetable oil, divided
• 1 head of green cabbage, sliced
• 1 large onion, sliced
• 2-3 cloves garlic, minced
• Salt and pepper
• 1 1/2 tablespoons sweet paprika
• Baked tofu, for serving (optional) (if making yourself, see instructions in this recipe)

Cook the udon noodles in boiling water according to package instructions. Drain and set aside. Meanwhile, heat 1 tablespoon of the oil in a large pan over medium heat. Add the sliced cabbage and cook until soft, about 15 minutes. Add a little water if the cabbage starts to stick or burn. Remove to a plate. Heat the other tablespoon of oil and add the sliced onion, garlic, salt, pepper, and paprika. Cook until the onion is translucent, about 5-7 minutes. Add a little water and scrape up the paprika to make a thick creamy sauce coating the onions. Add the cabbage back to the pan, along with the noodles. Toss to combine, adjust salt and pepper if needed, and serve (with baked tofu if desired).

Miso Udon Stir-Fry with Greens and Beans

Over here at the ol' blog this week I'll be cooking my way through one of my new cookbooks, Appetite for Reduction (also the source of the chickpea piccata recipe in my last post). Like I mentioned, this book is full of healthy vegan recipes that are just right for the new year. If your resolution, like everyone else's, is to lose weight, these could be some great dishes to try.

Tonight I made this yummy stir-fry with udon noodles, veggies (broccoli and chard), azuki beans, and savory miso broth. I thought it was great just as it was, but you if you wanted to, you could definitely turn up the heat with some Sriracha hot sauce.

Miso Udon Stir-Fry with Greens and Beans

From Appetite for Reduction

• 1 pound broccoli, stems sliced thinly, tops cut into florets
• 8-ounce package udon noodles
• 1 teaspoon olive oil
• 6 cloves garlic, minced
• 1 bunch Swiss chard, coarse stems removed, chopped roughly
• 1 cup thinly sliced scallions, plus more for garnish
• 1/2 teaspoon salt
• One 16-oz can azuki beans, drained and rinsed (can substitute black beans)
• 1/3 cup miso
• 1/2 cup hot water
• 4 teaspoons toasted sesame seeds

Prepare a pot of salted water for cooking the noodles. Meanwhile, preheat a large skillet over medium-high heat. First, saute the broccoli with a bit of nonstick cooking spray and a pinch of salt for about 5 minutes. Cover the pan and flip once or twice. The broccoli should be browned in some spots. Add a splash of water at the end, then cover for another minute. The pan should be steaming. Remove the broccoli from the pan and set aside.

At this point, the water should be boiling. Use a mug to remove 1/2 cup of water; you can use that to mix into your miso in a few steps. Then cook the noodles according to the package directions. Drain when ready.

Now we'll put everything together. Preheat the large pan again, over medium heat. Saute the garlic in the oil for about a minute, until fragrant. Add the chard, green onion, and salt, and saute for about 5 minutes, until wilted. Add the beans and let heat through.

In the meantime, in a mug or a measuring cup, mix together the miso and warm pasta water until relatively smooth.

Add the drained noodles to the pan, along with the miso mixture and broccoli. Saute for about 2 minutes, making sure everything is nice and coated. Taste for salt. To serve, top with sesame seeds and scallions (and Sriracha, optional).