Red Miso Udon with Veggies
A simple noodle dish like this is perfect for a busy weeknight, when you want to get a meal on the table fast. Add some cooked chicken or shrimp and make a meal of it.
- 1 pound udon noodles
- 2 cups green beans, cut in 2 inch pieces
- 1 small red bell pepper, sliced
- 1 medium carrot, julienned
- 4 scallions, sliced
- 4 tablespoons rice vinegar
- 2 tablespoons red miso
- 1 tablespoon sesame oil
- 1 tablespoon agave or honey
- 1 teaspoon Sriracha sauce
- 2 tablespoons fresh ginger, chopped
- 2 tablespoons sesame seeds
- Put on a pot of water to boil the udon. Prep the vegetables. If desired, you can blanch the veggies by adding them to the boiling noodles a minute before draining, or you can leave them raw for crunch.
- In a medium bowl, stir the rice vinegar and miso together to make a smooth paste, then stir in the sesame oil, agave or honey, Sriracha and fresh ginger. Reserve.
- Cook the noodles according to package directions, proceeding with veggies as described. Drain well, rinse with warm water and drain.
- Transfer the noodles to a serving bowl, add veggies if not already added, and drizzle with dressing. Toss, and sprinkle with sesame seeds. Serve warm or at room temperature.
121 calories, 6 g. fat, 0 mg. cholesterol, 189 mg. sodium, 34 g. carbohydrate, 3 g. fiber, 7 g. protein