©2015 Eden Foods, Inc.
Udon Chow Mein
Serves 5 |
Prep Time 15 minutes |
Cook Time 25 minutes
8 ounces Eden Spelt Udon
or any Eden Udon
Eden Safflower Oil, for deep-frying
4 cups water
1 cup onion, wedges
1/4 cup celery, sliced
1/2 cup carrots, julienned
1 cup broccoli, florets
1/4 cup chopped red bell pepper
1/4 cup mung bean sprouts, washed and drained
1/4 cup Eden Kuzu Root Starch, dissolved in 5 T. cold water
1 1/2 Tbsp Eden Shoyu Soy Sauce, or to taste
1 tsp fresh ginger root, finely grated, or to taste
Cook pasta as package directs, rinse under cold water and drain. Heat oil in a deep-frying pot. When hot, deep-fry small batches of the cooked udon, until golden brown and crispy. Drain on paper towels and set aside.
Bring water to a boil. Add the onions, celery and carrots. Cover and bring to a boil again. Reduce the flame to medium-low and simmer 2 to 3 minutes. Remove cover and reduce the flame to low. Add the broccoli, bell pepper and bean sprouts. Ad dissolved kuzu to the pot, stirring constantly until thick and translucent. Add shoyu to taste and simmer 2 minutes. Turn off the flame and add ginger to taste. Place a serving of deep-fried noodles in each bowl, ladle the vegetables and kuzu sauce over.
2g fat (7% calories from fat),
Eastern, Good/High Fiber, Good/High Protein, Japanese Food, Low Fat, Macrobiotic, Main Course, No Sweetener Added, Oils, Pasta, Vegan