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.
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
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!