The Messy Vegetarian Cook » noodles

Sesame Mushroom Asparagus Udon Recipe

Kip — Fri, 07 May 2010 21:04:20 +0000

It’s hard to avoid beginning too many posts with “I love …” because, well, why would I cook stuff I don’t like and then tell you to eat it? The thing is, I really, really love noodles. Noodles are not only my homeboy, but they are also a biological requirement for my diet. That is, if I don’t have them often, I will cry. Udon, a thick wheat noodle popular in Japan, are one of my favourite types, and they go perfectly with a simple vegan dashi broth like in the recipe below.

Recipe Notes

Not surprisingly, this isn’t the first time I’ve blogged about an udon noodle recipe. This is similar in basic ingredients, but packs a little more flavour in with the additional vegetables and toasted sesame seeds.

If you don’t have toasted sesame seeds and don’t know how to make them, it’s easy! Just heat a large pan over medium heat and dry fry sesame seeds for a few minutes, shaking the pan often to ensure they toast evenly.

Mushroom and Asparagus Udon Noodles

Serves two

Ingredients
- 2 dried shiitake mushrooms
- 2 cups boiling water
- 1 tbsp soy sauce
- 1 tsp mirin
- pinch of salt
- 1 tsp groundnut (peanut) oil
- udon noodles for two
- 2 large open cap mushrooms (field or portobello are fine)
- 125g asparagus tips
- 1 small onion, halved and sliced
- toasted sesame seeds
- chives and/or spring onions
- pickled ginger, sliced into thin lengths

Directions/Method
1. Place the dried shiitake mushrooms in a small saucepan over low heat. Pour the boiling water over and leave for 20-30 minutes. Remove the mushrooms, pressing as much liquid out as possible, and set aside to cool for a few minutes. Once cooled, trim the stem off, slice the caps, and place them back in the broth. Add the soy sauce, mirin, and salt.
2. Prepare your noodles per the package instructions.
3. Heat a wok to a high temperature and add the oil. Stir fry the onion and asparagus for 3-4 minutes. I tend to steam the fresh mushroom, but if you’d rather omit this step you can chuck them in the wok, too.
4. To serve, place the noodles on a plate with a curved lip, or in a bowl, alongside the steamed mushrooms and stir fried vegetables. Garnish with slivers of pickled ginger, toasted sesame seeds, and spring onions or chives. Sprinkle with a little bit of sesame oil for added flavour.

Easy Udon Noodle Snack Recipe

Kip — Thu, 15 May 2008 13:44:32 +0000

I love me some noodles, and luckily they are one of those things that work in incredibly simple recipes. In fact I find that with noodles, the simpler the ingredients the better the flavour. This easy vegetarian recipe using udon noodles is no different, and can be prepared in 20 minutes. This recipe serves two as a snack or starter.

This noodle recipe, as with most of its kind, is all about the broth. It needs to be good awesome. Luckily that’s a task simply achieved in this case, with only a few basic ingredients. Dried shiitake mushrooms are the key ingredient, and if you don’t already use these I would highly recommend them as a basic kitchen staple ingredient. They are incredibly versatile and will add pizazz to any broth or soup, with the added plus of a brilliant flavour and texture.

Simple and Easy Udon Recipe

Serves two as a light snack. Double up to serve two as a main.

Ingredients
- Approx 1-1.5 cups boiling water
- 2-3 smallish dried shiitake mushrooms
- 1 tsp mirin
- 1/4 tsp sugar
- 2 tsp tamari
- 1/2 tsp ginger
- Tiny splash of sesame oil
- 100g dried udon noodles
- Chives to garnish (optional)

Directions/Method
1. Make the broth first. Do this by simply mixing all of the ingredients but the sesame oil, noodles, and chives together. Leave to brew on a low heat for at least 20 minutes.
2. Remove the shiitake mushrooms, which will now be fluffy and edible. Avoid and discard the stem by chopping the sides off around it (it’s edible but very tough). Dice the mushrooms.
3. Cook the noodles as instructed. I tend to boil for 3-4 minutes. Drain the udon noodles and split between two bowls.
4. Pour the broth over the noodles and garnish with the diced shiitake mushrooms and chives (if desired). Drizzle a small splash of sesame oil over each dish and serve.

Miso Noodles with Bean Curd Steaks

Kip — Sun, 22 Apr 2007 15:42:13 +0000

Everybody loves noodles, right? Noodle dishes can make for a quick, easy, and nutritious meal, perfect for after those long days when you just don’t feel like doing much in the kitchen.

I love the additional of baked tofu steaks. I’ve included two possible marinades from which to choose, but be creative with these!

Miso Noodles with Bean Curd Steaks

Serves 2

Stock:
- 4-5 dried shiitake mushrooms soaked in 3 cups hot water
- 2 tbsp mirin
- 2 tbsp light/regular soy sauce
- 1-2 tbsp tianjin preserved vegetables (optional)
- brown rice miso paste to taste

Carrots:
- carrots, cut into small matchsticks
- 1-2 tbsp fresh ginger
- dried chilli flakes (as much or as little as you’d like)
- 2 tbsp dried coconut
- oil (preferably peanut / groundnut)

Misc:
- two blocks of dried noodles (ramen work)
- spring onions, cut lengthways
- 1/2 a purple onion, sliced thinly

Tofu steaks (method 1):
- firm tofu
- soy sauce
- vegetarian worcestershire sauce
- sesame oil
- wasabe powder

Tofu Steaks (method 2):
- firm tofu
- mirin
- soy sauce
- ginger
- liquid smoke
- oil

For the the stock, soak four or five dried shiitake mushrooms in hot water for at least 20 minutes. The water will turn light brown in colour. Once brewed, either discard the mushrooms or use them to add to the noodles later (they’re yummy). Add mirin, soy sauce, and preserved vegetables. Don’t add the miso paste until just before you’re ready to serve the meal. Don’t boil the broth once the miso is added because it can spoil the flavour and kill the beneficial enzymes contained in the paste.
Slice tofu blocks into 1/2 inch “steaks” and marinate in preferred sauce (or some of both, whichever you prefer) for 5-10 minutes. Bake slices in a 200 C oven for about 20 minutes on each side, so 40 minutes total.
Meanwhile, boil the noodles for a few minutes, until cooked. Drain and keep in cold water until ready to use.
About 5 minutes before the tofu slices are due to be finished, stir fry carrots in oil with ginger, chilli , and coconut. I like carrots to be quite crunchy, but if you prefer them to be more well done then you need to give yourself longer than the auggested 5 minutes.
When bean curd slices are cooked, bring the stock to a medium heat and incorporate miso paste. Add noodles.
Dish noodles and broth up in a large bowl and top with carrots, spring onion, and tofu slices.