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.


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