The first time I tried Udon was at Hapa Izakaya, a Japanese restaurant in Yaletown (Vancouver, B.C.). On the menu, there was an option with chicken. But the staff was kind enough to prepare a vegan version for me with tofu and veggies.
It was a delight, considering that I had just left another restaurant (a famous chain at Robson Street) where I’d been told that they wouldn’t accommodate my dietary restrictions because they were not a vegan restaurant.
Udon is a thick wheat flour noodle popular in Japan. Chewy and soft, it’s considered best when fresh. Dried Udon has a more dense texture, which is really different. Its flavour is neutral , so the taste will depend on your creativity and preferences.
According to many food websites, Udon is usually served cold in summer and hot in winter. If you follow a plant-based diet, know that there are dozens of Udon-based vegan recipes. You can find some here.
I had a few packages of dried Udon. It’s always practical when I’m in a hurry, but still want to eat at home. Yesterday I made a stir-fry using only the noodles and veggies. It was yummy.
If you like its texture, go ahead. Udon can be simple and quick to make — perfect for someone with a busy schedule. Just chop a few veggies and voilà. It’s ready.
- 1 package (200 g) of Udon (carb | fibre | iron)
- 1 large carrot (vitamin A)
- 3 large broccoli florets (vitamin C)
- 1 small yellow pepper (vitamin C)
- 1 small orange pepper (vitamin C)
- 2 handfuls of spinach (iron)
- 1 handful of parsley (vitamins C and A)
- onion (vitamin C)
- soy sauce (magnesium) – it’s high in sodium, so consume it with moderation
- black pepper (iron | calcium)
- Himalayan salt
- sunflower oil
- 1 handful of pecan
- Finely chop the onion, carrot, broccoli, peppers, spinach and parsley.
- In a frying pan, heat the oil at medium temperature.
- Add the onion.
- When the onion is golden, add the carrot and broccoli. Stir.
- When they look soft, add the peppers. Stir.
- Add Udon and cover it for 5 minutes. Stir.
- When they’re all cooked, add the spinach and parsley. Stir.
- Add black pepper and salt to taste.
- Add soy sauce to taste and stir for 5 minutes.
- Remove it from heat.
- Pour pecan on top.
Serves: 1 person.
This is a simple recipe and you can build upon it. When you do it, could you please come back and tell me what you made?
Photo credit: Glauce Fleury