Description
Udon Noodles with Asparagus and Greens. A quick and easy plant-based meal that can be served warm, room temperature, or cold. Great for packed lunches!
Ingredients
Scale
- 2 bundles dried udon noodles (preferably whole wheat, substitute with another Asian-style noodle if desired)
- 2 tablespoons toasted sesame oil
- 2 cups asparagus, ends chopped off and thinly sliced on a bias
- 1 cup frozen shelled edamame
- ¼ cup chopped green onions
- 1 tablespoon sesame seeds
- 1 tablespoon rice wine vinegar
- 1 teaspoon maple syrup or honey
- 1 teaspoon soy sauce or tamari
- ½ teaspoon fresh grated ginger
- 1 cup packed roughly chopped baby spinach
- Optional toppings: black pepper, crushed red pepper, crumbled seaweed snacks (I used wasabi flavor)
Instructions
- Add noodles to boiling water and simmer 5 minutes or until cooked. Drain and rinse noodles with cold water and set aside.
- While noodles are cooking, heat oil in a wok or large skillet. Once hot, add asparagus and cook 3-4 minutes. Add edamame, green onions, vinegar, maple syrup/honey, soy sauce/tamari, and ginger and cook until edamame is warmed through, 3-4 additional minutes.
- Add baby spinach and toss with noodles until mixed and noodles are coated in sauce. Remove from heat and top with black pepper, crushed red pepper, and/or crumbled seaweed snacks as desired. Serve hot or allow to cool to room temperature. Noodles can also be chilled and served as a salad. If noodles are sticking together, mix with 1-2 additional teaspoons oil as needed. Enjoy within 5-7 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes