Quick Vegetarian Japanese Udon Noodles Recipe

Prep time 10 minutes | Total Time 20 minutes

At Cat's Vegan Kitchen, we believe that just because your busy doesn’t mean you you have to sacrifice your health. Drawing inspiration from Japanese cuisine, this easy to make dish combines the nutty goodness of buckwheat soba noodles with an array of nutrient dense vegetables and edamame. A simple savory sauce, crafted from a blend of tamari, sesame oil, and garlic, enhances the flavors of the vegetables and noodles. Topped with a sprinkle of toasted sesame seeds and spring onions, this dish not only provides a high protein and satisfying meal, but is a family friendly vegetarian recipe that everyone will love - whether or not they eat a plant-based diet.

Ingredients

• 2 bundles of Japanese Buckwheat Noodles

• 1 package of frozen or refridgerated edamame (9-12 oz)

• 3 carrots

• 1/2 head of cabbage

• 1-2 -tablespoon of sesame Oil

• 12 tablespoons of neutral flavored oil- grapeseed or sunflower oil works well

• 1 -2 tablespoons of water

• 2-3 tablespoons of tamari, soy sauce, or Bragg’s Liquid Aminos

• 3 tablespoons of rice wine vinegar

• 1/2 teaspoon of garlic powder

• Sriracha to taste - optional

• Scallions and sesame seeds for garnish

Instructions

1. Cook buckwheat noodles according to package instructions - be sure to not overcook! Strain and rinse with cool water once cooked. Place cooked noodles in serving dish and top with about a teaspoon of sesame oil to keep them from sticking together

2. While the noodles are cooking - cook your edamame as directed on package. Strain the edamame once cooked and add on top of your noodles - let sit while you chop your other ingredients.

3. Chop 1/2 head of green cabbage very finely

4. Grate 2-4 carrots - if you don’t have a carrot grater just chop into matchsticks

DRESSING INSTRUCTIONS

5. To make your dressing mix the following ingredients together in a small bowl:

• 3 tablespoons of rice vinegar

• 1 tablespoon of sesame oil

• 2 tablespoons of neutral oil (sunflower or grapeseed)

• 2-3 tablespoons of tamari, soy sauce or Bragg’s Liquid Aminos

• 1-2 tablespoons of water

• 1/2-1 teaspoon of garlic powder

• Sriracha hot sauce to taste

6. Pour your dressing over the chopped vegetables and mix well to combine. TASTE! If you want to add more of anything now is the time to do it!

7. Combine vegetable mixture and noodle - edamame mixture - toss gently just to make sure the dressing gets on the noodles too.

8. Top with chopped scallions and sesame seeds and enjoy!

Notes and Adjustments!

I made this dish one day just because I had cabbage that I wanted to eat up! Approach this with the same idea, if you have vegetables you want to use don’t stick to the ones I used. I could see this being really great with red peppers and maybe even broccoli- feel free to explore. You also don’t have to use buckwheat noodles, I used them because they are a bit higher in protein.