Monday, January 21, 2013
Spicy Sesame Udon Noodles
I've said before and I'll say it again: I love Asian food. Asian and Mexican food are my favorites of all time.
That being said, this is about the former food group. I assessed my Asian food supplies and devised this delicious dinner, served with a kale salad (talked about in another post.)
YUM! We could not get enough of this Udon noodle dish. It was the perfect spiciness and mixed with the veggies and gluten-pork, it was a top ten if I do say so myself.
2 cups chopped chard
2 baby bok choy, separated
1 tablespoon sesame oil
1/2 teaspoon chili garlic sauce (see below)
1/2 teaspoon Tamari
1 tablespoon water
5-6 chunks Wu Chung fried gluten, imitation pork (see below)
3 oz dried udon noodles, cooked according to package
In a steamer pot, steam the chard and baby bok choy for only about 3-5 minutes. Move to a large pan or skillet. In a separate bowl whisk together sesame oil, chili garlic sauce, tamari and water. Add to skillet with vegetables. Stir and cook over medium-high heat. Add the imitation pork and cook everything until heated through. Right before serving, add the cooked noodles, mix until they are thoroughly coated with the sauce.