Soy Sauce Udon Noodles with Pumpkin (Vegetarian)
It's no secret that I love noodles - seriously I find it hard to live without noodles at least when it comes to food. Today's feature is a vegetarian version where I used some pumpkin, spinach and enoki mushrooms to some easy soy sauce tossed udon noodles. I sauteed the vegetables separately with a tiny bit of salt and simply tossed the noodles in some garlic oil, sesame oil and thick caramel sauce. Add light soy sauce to taste and you've got yourself a bowl of delicious, quick and (relatively) healthy noodles.
I recall writing in a previous blog post that I will be going through some changes in my life and tomorrow is the first day of the (positive) change! I am quite excited yet nervous at the same time but of course I am very thankful that things have worked out well. I apologise if I sound cryptic but I just wanted to thank all of you for your kind words of support and hopefully you all continue to enjoy my blog. Have a great week ahead!
This post is part of my series in the Yuen Chun Recipes, an ongoing project on this blog.
Serves 1
Ingredients:
1 packet of udon noodles (fresh ones) - found in the refrigerated aisle
2 cloves garlic, minced (for garlic oil)
1/2 bunch fresh spinach (you can use baby spinach - the kinds used in salad)
1/2 cup of pumpkin, diced
1 bunch enoki mushrooms
Seasoning:
1 tablespoon thick caramel sauce (I used Yuen Chun's)
1/2 teaspoon light soy sauce
Dash of sesame oil
1 tablespoon of garlic oil
Dash of white pepper (optional)
Method:
Boil the noodles according to package instructions. Drain and set aside.
Prepare the garlic oil by simply stir-frying the minced garlic in about 3 tablespoons of oil. Set aside.
Using the same wok or pan, saute the spinach, mushrooms and pumpkin separately with a tiny bit of salt each time.
In a serving bowl, add the thick caramel sauce. Place the drained noodles from earlier. Add sesame oil, garlic oil and white pepper. Toss to combine. Add the vegetables from earlier and gently toss the noodles again. Add more light soy sauce if desired. Serve.
I recall writing in a previous blog post that I will be going through some changes in my life and tomorrow is the first day of the (positive) change! I am quite excited yet nervous at the same time but of course I am very thankful that things have worked out well. I apologise if I sound cryptic but I just wanted to thank all of you for your kind words of support and hopefully you all continue to enjoy my blog. Have a great week ahead!
This post is part of my series in the Yuen Chun Recipes, an ongoing project on this blog.
Serves 1
Ingredients:
1 packet of udon noodles (fresh ones) - found in the refrigerated aisle
2 cloves garlic, minced (for garlic oil)
1/2 bunch fresh spinach (you can use baby spinach - the kinds used in salad)
1/2 cup of pumpkin, diced
1 bunch enoki mushrooms
Seasoning:
1 tablespoon thick caramel sauce (I used Yuen Chun's)
1/2 teaspoon light soy sauce
Dash of sesame oil
1 tablespoon of garlic oil
Dash of white pepper (optional)
Method:
Boil the noodles according to package instructions. Drain and set aside.
Prepare the garlic oil by simply stir-frying the minced garlic in about 3 tablespoons of oil. Set aside.
Using the same wok or pan, saute the spinach, mushrooms and pumpkin separately with a tiny bit of salt each time.
In a serving bowl, add the thick caramel sauce. Place the drained noodles from earlier. Add sesame oil, garlic oil and white pepper. Toss to combine. Add the vegetables from earlier and gently toss the noodles again. Add more light soy sauce if desired. Serve.
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