Sunday, December 4, 2011

Asian Aromatic Vegetables with Udon Noodles

I need to make a correction.  In the cottage cheese and flax oil recipe I stated that it can just be mixed and this is incorrect.  It has to be blended in a blender for it to become most effective.  Soon I will post more recipes with cottage cheese and flax oil with nuts and fruits to make it a little more interesting.

Scoop into a bowl

Stir fry the vegis

Add the noodles

I thought it was about time to throw in some asian flair into one of my recipes.  These are all ingredients I have already stocked, but if you don't they should be easy to find.  I love Udon noodles because they are so chewy and thick.  But if you have cancer you should not eat these noodle.  You should eat a whole wheat noodle or maybe a soba noodle which contains less gluten.  As you already know the carrots, onions, garlic and ginger are great at helping you knock out cancer!
Grab some sticks and enjoy

Chula found a nice bed!
I think I will post pictures of Mallorca that I have taken in the past so you can see what an amazing island this is.  So from now on each new entry will also have a photo of Mallorca.  I hope you enjoy them.

Asian Aromatic Vegetables with Udon Noodles
by Jeff Harter
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: stir-fry appetizer vegetarian vegan

Quick and easy, fast and healthy, warm and tasty. What else do you want.
Ingredients (serves 4)
  • 2 tbsp olive oil
  • 1 tbsp sesame seed oil
  • 2 onion chopped
  • 4 stalks celery sliced
  • 4 carrots sliced
  • 2 cloves of garlic minced
  • 2 tbsp ginger minced
  • 2 tbsp sake
  • 4 tbsp soy
  • 2 tbsp mirim
  • 2 tbsp oyster
  • 1 tsp fish sauce
  • 1 tbsp corn starch
  • fresh ground black pepper and a pinch of salt
  • 1/2 cup water
  • 4 portions of Udon noodles
  • Scallions
  • Heat a wok over medium high heat and add olive oil and sesame seed oil. Let the oils heat for 30 seconds or so then add onions, carrots and celery. Cook over medium high heat for about 5 mins then add ginger and garlic and saute for another 5 mins. While that is cooking in a medium size bowl add the rest of the ingredients except the noodles and mix well with a whisk. Pour this into the wok with the vegis and simmer for 5 mins.
  • In a separate pot bring 4 quarts of water to a boil. Add udon noodles and boil for 2-3 minutes then strain, then add to the vegi soy mix and toss well Serve in four individual bowls and top with thinly sliced scallions.

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