I love to cook. I mean, I really, really enjoy it to the point where I would consider it a hobby.
I mix and match different recipes. When I was young I honestly has zero interest in being in the kitchen. Before I got married I would consider running to the grocery store buying a frozen lasagna, and some frozen garlic bread and calling it a homemade meal. My mother might have been dying instead! Her homemade lasagna is more than on point, and I can almost guarantee she should have had her own recipe book. ( Don’t worry I’ll be sharing some her recipes on here that are my favorite).
Over the years of married life, almost 6 years (insert round of applause). I’ve mastered my kitchen. Tried tons of recipes, and have developed my own style of cooking. OK. So, now that you know I am a gem in the kitchen I have to tell you about one of my favorite meatless dishes. Veggie Udon. It blows take-out out of the water, and is much healthier. I have made Asian cuisine plenty of times and know the sauces very well. The perk on this recipe is you can prep all the veggies and sauce the night before if needed. That way when you get home from work, errands, whatever, you can just whip it all together! Give this Veggie Udon a whirl… You will be lucky If you have left-overs for lunch tomorrow.
- 2 packs Udon noodles
- 1/4 Tamari ( I USE TAMARI) or soy sauce
- 1 TBS Hoisin sauce
- 1/2 TBS Oyster sauce
- 1 TBS Sesame oil
- 1 tsp of sriracha
- 1 TBS minced fresh garlic
- 2 TBS Rice vinegar
- 1 TBS brown sugar
- 1 TBS cornstarch
- 1 head of broccoli
- 8 carrot
- bundle of Bok choy
- 1 1/2 cups Shredded cabbage
- 2 cups shitake mushrooms
- 1 bundle of scallions
- 1 clementine
- Coconut oil
- In a small bowl, stir together tamari, hoisin, oyster, sesame oil, sriracha, fresh minced garlic, rice vinegar, and brown sugar, and cornstarch. Set aside. MMMhhhhh.
- Bring water to a boil, add 1 tsp. of sesame oil and cook udon noodles until al dente.
- Next up, chop head of broccoli into florets. Peel the stem of broccoli, and chop, chop, chop! I always use the stem. Chop the scallions and set those baby’s aside. Cut clemintine in half, and set aside next to those scallions!
- More chopping. Chop bok choy.
- Batonnet the carrots.
- I called the mushrooms perfect. Leave those.
- Add some coconut oil to a wok, or large skillet over med-high heat. Add all veggies except broccoli. Stir for 2-5 minutes. Add broccoli, stir for another minute. You still want the veggies to be crisp. Squeeze halved clementines over the veggies.
- Pour sauce over the veggies, add udon and toss in the wok.
- Place in a pretty bowl. Garnish with sesame seeds, and scallions. Serve with your favorite chopsticks!
Did you really think I didn’t have a cocktail to pair with this fabulous meal?
chī hâo hē hâo
It means “eat well and drink well.” (I looked that up on the internet. You’re welcome)
*All recipes are my own!