I made something new (and totally different) for my family a couple of nights ago: Japanese udon noodles! Have you ever heard of these before? I definitely hadn’t. They are a very simple noodle typically made of only three ingredients: wheat flour, salt, and water. As I was making my dinner meal plan for this week, I came across a recipe in The Organic Family Cookbook, by Annie Daulter that called for udon noodles. The recipe sounded good and like something I wanted to try…so that’s what I did! I added a few extra ingredients, took out a couple of ingredients that didn’t suit my tastes and then changed a few of the measurements. My husband and I both really liked the end result and I look forward to making it again soon. My kids?? They wouldn’t even touch it…no matter how much I encouraged them. I wanted them to at least TRY it. My boys absolutely refused numerous times (which is unlike them). My daughter looked at it and said, “That looks disgusting….yuck!” Which she then got in trouble for… I don’t allow rudeness (though that doesn’t stop her from trying)!!! Ugh. She did eventually LICK one piece and then declared again she wasn’t interested, so I didn’t push it. Oh well. It was definitely something different…but I plan to keep exposing them to new foods here and there!
I found udon noodles at Kroger in the Asian section of the ethnic aisle, but if you have an Asian grocery store nearby you could probably find better quality, fresh noodles. The best brand I could find wasn’t quite as pure as only wheat, salt, and water…but it was close. (I threw out the trash already and I can’t remember what brand it was! I know it only had 4 or 5 ingredients, though.) Anyway, here is the recipe if you’re interested in trying too.
Udon Noodle Stir-Fry
- 2 T organic Tamari Sauce
- 1 T unrefined sesame oil
- 12-15 ounce package of fresh udon noodles
- 1 cup frozen, shelled edamame
- 2 whole organic carrots, chopped into small pieces (I used my Pampered Chef chopper)
- 1 can bean sprouts (if you can find a bag of fresh sprouts, that’s better)
- 1 can sliced water chestnuts
- 4 shakes of garlic powder
- Sesame seeds, for topping
In a wok or large skillet over medium heat, combine tamari sauce, oil, and noodles. Stir for about 4 minutes and until noodles are loosened apart. Add frozen edamame, chopped carrots, sprouts, water chestnuts, and garlic powder and cook for about 5 minutes. Top with sesame seeds and serve warm.
It made for a fairly complete meal as is, so I didn’t serve it with anything else. My husband said, “This is pretty good.” For him, that’s quite the compliment. And it means he wants me to make it again sometime. 🙂
Have you ever had udon noodles before?? What other noodles should we try?