Don't let the ingredient list fool you - this dish is very simple to prepare. You can eat it hot or you can eat it cold - I like to eat it hot when it is fresh and eat the leftovers cold.
- 12 ounces whole wheat Udon noodles
- 1 large red or yellow onion
- about 1/4-1/2 of a small red cabbage
- 2-3 large carrots
- about 6 ounces button or baby portobello mushrooms
- 2 cloves garlic
- 1/2 cup cashew pieces, roughly chopped
- 1/3 cup Bragg Liquid Aminos (or 1/4 cup low sodium soy sauce plus 3 tablespoons of water)
- 3 tablespoons toasted sesame oil
- 3 tablespoons balsamic vinegar
- 1/4 teaspoon ground Szechuan pepper
- 1/4 teaspoon dried basil
- 2 cups minced baby spinach, kale, cilantro or parsley
Meanwhile, mix together the liquid aminos, sesame oil, balsamic vinegar and Szechuan pepper in a small bowl until thoroughly combined. Set aside.
Heat about two tablespoons of olive oil in a large pot over medium heat. Thoroughly wash the carrots and peel them if they are not organic. Thinly slice the onion and the mushrooms. Shred the cabbage into thin strips and mince the garlic cloves. Add in the carrots and saute for about two minutes, then the onions and the dried basil for about two minutes more. Finally, mix in the cabbage, mushrooms and garlic at the same time and saute for two or three minutes longer.
Turn off the heat and add in the drained noodles and the sauce. Toss gently to combine the noodles and vegetables with the sauce. Mix in the cashews and minced greens. Serve immediately if you would like to enjoy this hot. If not, chill for a couple of hours before eating.
|Udon noodles with a crisp, fresh crunch and a very pleasing look.|