Tag Archives: noodles

Green Tea Soba Noodle Salad

January sure is flying by, isn’t it? We’re already halfway through the month! This is crazy! Only 17 days ago we celebrated the new calendar year. But do you know what other new year is rolling around?

Chinese New Year is coming just around the corner, and I can’t exactly say I’m ready for it. By the stroke of midnight on January 31, the calendar shifts over from the current Year of the Snake to the Year of the Horse!

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A few weeks ago I went to the Chinese Lantern Festival in Dallas and they devoted a whole section to the Chinese Zodiac. I’ve heard a couple different legends on how Chinese New Year began, but the one presented at the Chinese Lantern Festival was that once upon a time, the Jade Emperor summoned all the animals to a meeting. Only 11 of them, plus the dragon, arrived, and the Jade Emperor rewarded them by giving each of them a calendar year in the order that they arrived in. Because the Rat arrived first, it got the first calendar year that begins the 12-year Chinese Zodiac.

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Udon Stir Fry with Bok Choy and Vegetables

I’ve always loved udon noodles, whether it was in a stir fry or in a soup. Maybe that was a product of living in Tokyo as a baby, but I’m not sure. Maybe a love for udon noodles—or noodles of any kind—is just ingrained into anyone with the slightest bit of Asian blood? It’s completely possible, and I don’t see any scientific evidence disproving my theory!

Stir fried noodles are pretty common in my household. I mean, how can you go wrong with the delicious taste of udon noodles with vegetables? There’s something simply enticing about getting a steamy, mouth-watering bowl of noodles. Each time you go in with your fork (or chopsticks), you get a different flavor from all the vegetables. Sometimes you get a crunchy vegetable. Other times you get a soft vegetable. You can even get a vegetable that’s soft on top and crunchy on the bottom, like bok choy!

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The great thing about bok choy is everything is that, like udon noodles, it soaks up the flavors around it, from the sweet stir fry sauce, to the taste of the freshly cut carrots, and to even the savory mushrooms.

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The best part about this udon stir fry is that it’s super easy to make and doesn’t even take very long. You’re still eating a kind, vegetarian diet, as well as being quite healthy. It’s pretty much a win, win, win, win.

If you really wanted to, you could probably throw in some tofu! Mmm, now I’m hungry again…

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Udon Stir Fry with Bok Choy and Vegetables

Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 ½ cups matchstick carrots
  • 1 red bell pepper, julienned
  • 1 package buna-shimeji mushrooms (can be substituted with shiitake/baby portobello mushrooms)
  • 4 baby bok choy
  • 1 package udon noodles
  • 2 tablespoons vegetarian stir fry sauce (or use vegetarian oyster sauce)
  • 2 tablespoons soy sauce

Directions

  1. Heat the olive oil in a wok, then add the minced garlic.
  2. When the garlic is a little brown, add the carrots, bell pepper, mushrooms, and bok choy.
  3. Stir fry until the vegetables are tender.
  4. Add the udon noodles and pour on the stir fry sauce and soy sauce.
  5. Stir fry until you are happy with the texture of the udon noodles. Adjust the amount of sauces you use according to taste.