We actually ate this dish for dinner on Monday as part of our Meatless Monday dinners. I’ve tried several different versions of this meal in the past, and haven’t ever been happy with the results. Usually, they end up oily or thick, and I’m just not happy with them. I’ve finally hit something I liked!
I loved the combination of flavors, how light and fresh it felt (hello, spring!), and I was surprised at how much I liked udon noodles.
This is one of those easy-peasy dishes that can be completely customized to your tastes, or to what you have on hand. Have a few snow peas left over? Toss them in! Different colored peppers? Ditto. Likewise, if you want a little crunch, you could sprinkle over some sesame seeds or cashews or peanuts, which would all be delicious. The amounts of veggies I’ve listed below could easily be adjusted without any problems. Next time, I might even try doubling the amount, just for fun.
If you’ve never purchased them before, udon noodles are typically a rice/wheat blend you can find in the Asian section of the grocery store. I really liked the texture–somewhere between wheat pasta and ramen noodles, truth be told. If you can’t find them, feel free to substitute linguine, or whole wheat linguine instead. You’ll need to add a few minutes to the cooking time, but that should be the only real difference.
Feel free to make the sauce ahead of time–it gets better with time, as the flavors meld.Print