LOVE the way this Udon Noodle Bowl turned out! It was scrumptious! My kids were mad I didn't give them bigger portions. Next time I'll make more! I would saw this makes enough for three large size portions, so if you have a big family, you may want to double it. I added baked tofu to my family's meal (I offered chicken to my husband and he opted for the tofu), but I think shredded chicken or even thinly sliced flank steak would be amazing on this Asian inspired salad! Enjoy!
Ingredients:
Cilantro Dressing:
1/2 cup extra virgin olive oil
1 clove garlic
2 Tbl Balsamic
1 Tbl honey, or a bit more if you like the sweetness
1/4 cup packed cilantro
juice of one lime
1 inch nub of fresh ginger, peeled
1/2 tsp salt
pinch of crushed chilies, or more if you like it spicy!
Salad:
8 oz Udon noodles, cooked
1 tsp to 1 Tbl sesame oil
8 - 10 white or baby bella mushrooms, sliced
1 cup of thinly sliced curly kale
2 cups of thinly sliced Napa cabbage (about half a head)
1/2 cucumber, julienne
1 large carrot, julienne
1 red bell pepper, julienne
4 green onions, chopped
1/3 cup peanuts OR cashews, roughly chopped
5-10 mint leaves, julienne, optional (but yummy!)
1 Tbl hemp seeds, optional
Optional Cooked Protein:
1 block of extra firm tofu, cubed and baked OR 1 cup of shredded chicken OR thinly sliced flank steak OR grilled shrimp
Directions:
Cook the Udon noodles according to the directions on the package. After draining, rinse them well with cold water, use your hands to "fluff" the noodles as you rinse - this helps them from sticking together. After they are rinsed and all the excess water has been shaken off, drizzle with 1 tsp to 1 Tbl of sesame oil - this is for flavor and to prevent sticking. Set the noodles aside until you are ready to assemble the salad.
To make the dressing place all the ingredients in a food processor and blend until smooth. Taste and add more honey for sweetness, chilies for spice, salt for flavor, lime for tangy-ness.....always taste and add until it is to your liking. Cooking is not a science - it's all about taste. Set aside.
Add a bit of olive oil to a pan and heat over medium heat. Add the sliced mushrooms and saute for 6 minutes without touching them - let them caramelize in the pan. Then go ahead and stir them and cook for a bit longer until they are to your desired done-ness.
Thinly slice all the veggies - kale, Napa cabbage (definitely use Napa cabbage in this recipe - amazing!!), cucumbers, carrot, and red bell pepper. If you want to assemble the salad in a pretty way like the picture above, just layer the ingredients. Put the noodles down first, then the kale and cabbage. Add the other sliced veggies and mushrooms in a pretty pattern - alternating colors. Place chopped nuts in the middle, along with mint and your protein, if using. Sprinkle green onions on top. Sprinkle hemp seed if using (sesame seeds would be nice, too). Drizzle the salad with dressing. Enjoy!
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