Udon Bowl With Veggies Food

SIMPLE UDON NOODLE BOWL

Steps:

• Cook noodles as directed on package, set aside.
• While you're waiting for the water to boil, begin slicing up your veggies.
• In a large skillet, heat oil over medium heat, add onion (not the scallions) and cook about 4 minutes or until onions soften. Add mushrooms and cook another 3 minutes. Add the zucchini, scallions, bean sprouts, basil, water/broth, tamari, maple syrup, garlic powder and red pepper flakes, cook another 3 - 4 minutes, or until zucchini has just softened. A cover will help cook your vegetables faster. Remove from heat, add noodles to the pan and toss together. You can also keep the noodles and vegetable mixture separate if you like and mix in your bowl.
• Serve in individual bowls with a little of the juice from the bottom of the wok/pan. Top with toasted sesame seeds (and more red pepper flakes if you like). A little sriracha wouldn't hurt either!
• Serves 3
• Add some cubed firm or extra-firm tofu for added protein.

UDON BOWL WITH VEGGIES

Steps:

• Cook udon noodles as directed on package; drain and rinse well under cold water.
• Meanwhile, in 4-quart saucepan, heat broth and soy sauce to gentle boil. Add whites of scallions, then frozen stirfry blend. Cook about 3 minutes or until vegetables are cooked through.
• In small bowl, beat miso and water with whisk; add to saucepan. Reduce heat to low, and add cooked noodles. Simmer about 3 minutes, just to rewarm noodles. Divide soup among 8 serving bowls; top with basil leaves.

UDON-BEEF NOODLE BOWL

Steps:

• Cook noodles per package directions; drain.
• Add garlic, pepper, and broth to a large saucepan; bring to a boil.
• Lower heat, and simmer 10 minutes.
• Combine soy sauce, sake, and honey in a small bowl; stir with a whisk.
• Heat a large nonstick skillet coated with cooking spray over med-high heat.
• Add in mushrooms and carrots, stir/saute 2 minutes.
• Stir in soy sauce mixture; cook 2 minutes stirring constantly.
• Add vegetable mixture to broth mixture; stir in beef.
• Cook 2 minutes or until beef loses its pink color.
• Stir in noodles, green onions, and spinach.
• Serve immediately.