Wonder Noodles

Today we ate the Asian version of Kitchen Sink Noodles. It’s been a kitchen sink noodle sort of week.

It’s been a walk to the library, roll on the lawn, sit and watch My American Gypsy Wedding kind of a week. Oh yes it was.

Oh yes it was. I nearly bedazzled my bra last night.

My kids are all about noodles these days. So, I nabbed a bag of the Ohana House precooked Udon noodles at Costco last week after spotting the “VEGAN” sign and nearly clicking my heels together for joy. It’s proven the perfect package for super-snappy meals. You just heat the noodles and rock. Less than 1 minute, and no boiling needed. Praise the stars.

We tossed ours together with every color of the rainbow tonight, and a sweet, limey soy sauce that tasted awful nice.

But, dang. Who needs nice? I’m two seconds away from moving myself to South Carolina and becoming an American Gypsy. I just so need choreographed poetry at my kids weddings.

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Wonder Noodles

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 15 minutes

This super quick Vegan Udon Noodle bowl makes enough to feed a crowd and tastes totally delicious. It's chock full of rainbow-colored veggies, chopped too small to be picked out of your picky eater's fork. Better yet, it's yummy. And when something with lots of veggies is yummy, you save that recipe and make it again and again.

Ingredients:

For the Miso Cream
1 tablespoon sweet white miso
2 tablespoons Vegenaise
1/4 cup vegan sour cream or 1/4 block silken tofu
juice of 1 lime
1/4 cup total of fresh cilantro, basil, and/or mint

For the Noodles:
2 T. minced garlic
3 T. sesame oil
1 1/2 cups shredded carrots
1 1/2 cups chopped red cabbage
1/4 cup tamari
1/4 tablespoons agave
juice of 2 limes
18 ounces cooked Udon noodles
1 cup frozen corn
1 cup frozen peas
1/2 cup chopped scallions or chives
1/2 cup sliced almonds

Directions:

Place all ingredients for the Miso Cream into a blender. Blend. Set aside.

In a large skillet or wok, heat the sesame oil to medium-high heat. Toss in the minced garlic, carrots, and cabbage. Cook for 1 minutes, then add the tamari, agave, and lime juice. Add the cooked noodles and heat to steaming. Remove from the heat, then toss in the corn, peas, scallions, and almonds.

Drizzle the Miso Cream over Wonder Noodles and serve immediately. Enjoy!

Vegan

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5 Responses to “Wonder Noodles”

  1. 1

    anna on May 31, 2012 at 10:03 pm Reply

    miso cream? what a fabulous idea. this is my favorite kind of meal that you do, simple, healthy, and classy. week night, week end. fantastic.

  2. 2

    Katrina on June 1, 2012 at 5:35 am Reply

    Delicious! So great for a quick meal.

  3. 3

    Skye on June 1, 2012 at 7:21 am Reply

    Yum! Yet another delicious-looking noodle dish. The miso cream sounds heavenly. You’re so creative! :)

  4. 4

    Colleen on June 1, 2012 at 9:19 am Reply

    Waaaah! At our costco they replaced those yummy udon noodles with a chow mein type thin noodle. Seeing them in your picture makes me miss them!!! I will try this recipe with the other noodles…I’m sure it will be tasty too.

  5. 5

    Katherines Corner on June 4, 2012 at 7:29 pm Reply

    Well BIG YUM!!! those look terrific. So happy I found your blog. I’m your newest subscriber :-) Hugs

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