Thursday, July 29, 2010

Udon noodles : Wk31/4

Serves 4 : Very easy : Quick
240gm Udon noodles
1 onion, thinly sliced
6 courgettes, quartered lengthways
4 carrots, julienne
6 – 8 baby corn, quartered lengthways
100gm green beans, halved
½ red pepper, sliced
½ yellow pepper, sliced
1 baby cabbage, shredded
1 Tblsp miso paste
2 tsp rice wine vinegar
1 Tblsp sherry
2 Tblsp sesame seeds

Cook the Udon noodles according to the instructions on the packet.
Drain and keep warm.

Mix the miso paste, vinegar, sherry and sesame seeds together.
Set aside.

Spray a wok with non-stick cooking spray.
Dry-fry the onion until it starts to soften but not colour.
Add the rest of the vegetables (except the cabbage) and stir fry for about 5 minutes.
Stir through the shredded cabbage and sesame/miso dressing.

Serve the vegetables on the noodles.

Udon noodles are rather like pasta. They are made from wheat flour, but not the Durham wheat flour used in pasta so they lack the yellow colour of pasta. Odon noodles cook easily, and the strands stay separate.

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