• grassrootsenvred

Veggies and Udon

Updated: Jan 6

Ingredients

  • 1 box udon noodles

  • leeks or scallions

  • organic extra virgin olive oil

  • red or green peppers

  • cauliflower, broccoli or cabbage

  • soy sauce or liquid coconut aminos


Note

I use wheat and buckwheat noodles as they tend to hold up a little better than buckwheat.


Directions

  • Boil water and cook udon according to directions on package, drain

  • Saute onions (scallions or leeks) and garlic in a little olive oil

  • Add red or green sweet peppers and cook a few minutes

  • Add broccoli, cauliflower or cabbage, cut into small pieces or strips

  • Add a little water and a little soy or soy-ginger sauce and cook just until veggies are cooked, but still brightly colored

  • Serve veggies over warm noodles

  • Add an arugula, radicchio and endive salad for a great meal

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