Easy Veggie Udon for Ramen Lovers

Posted by on April 19, 2009 | 24 Comments

Earlier this week, I needed something to go with two salmon filets I was baking. Since I was craving some carbs, and it was a little too late to whip up a batch of bread … and I wasn’t patient enough to wait for brown rice to cook, I decided pasta was the way to go. The salmon was marinated in a sesame-soy concoction, generally Asian inspired, so I was excited when I spotted some udon noodles in the cupboard (to keep with the theme of course!).

I literally threw the noodles together with a simple veggie saute I created, and it turned out to be the star of the meal. We both agreed that the noodles had a Ramen-esque flavor, taking us back to the MSG-rich days of our childhoods. Obviously, I used a fair dose of sodium, between the wee bit of soy sauce and those few dashes of salt, but I dare say the dish was pretty healthy overall.

Easy Veggie Udon

After the success of that throw together dish, my cravings lingered on … so much so that I had to attempt a re-creation just two nights later.  Don’t misunderstand, this is a very basic dish, not earth-shattering in creativity by any means. But as mentioned before, it is often the simple flavors that get me most!

I ate this as a meal, it was rather filling, but yes, no “protein.” Sometimes I just crave veggies and carbs. If you want to add some protein, be my guest … meat, eggs, tofu, sliced almonds, chopped peanuts, whatever works for you! Hmm, I didn’t think to sprinkle on some toasted sesame seeds, that might be nice too.

Easy Veggie Udon

This recipe is Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free, Soy-Protein-Free, and Optional Gluten-Free

  • 8 Ounces Udon Noodles (may substitute other noodles in a pinch; for gluten-free I recommend Eden’s all buckwheat soba noodles or rice noodles)
  • 3 Tablespoons Sesame Oil, divided
  • 3 Carrots, peeled into large shreds using a vegetable peeler
  • 3 Large Garlic Cloves, minced
  • 12 Ounces Mushrooms, thickly sliced
  • 1 5-Ounce Bag Baby Spinach Leaves
  • 1 1/2 Tablespoons Soy Sauce or Wheat-Free Tamari, divided
  • 1 Teaspoon Onion Powder
  • Salt to taste (I used around 1/4 to 1/2 teaspoon, but I would start with a dash or two and work your way up)
  • Freshly Ground Black Pepper to taste or a Few Pinches of Crushed Red Pepper

Cook the noodles according to the package directions.

While those are boiling, heat 2 tablespoons of the sesame oil over medium-low heat (I do a lower heat to protect the flavor of the oil, but you can up it to medium if you are really hungry).

Add the carrots and saute for a few minutes. Add the garlic and mushrooms and saute just until the mushrooms begin to soften, about 3 to 5 minutes. Add the spinach and 1/2 tablespoon of soy sauce, and saute for just a couple of minutes, until those leavese start to wilt.

Turn off the heat, and stir in the noodles, garlic powder, remaining 1 tablespoon of soy sauce, remaining 1 tablespoon of sesame oil, and any add-ins (see below), tossing well to ensure everything is coated with those flavors. Season with salt and pepper to taste. Serve in big bowls.

Add-ins: I steamed 12 oz of broccoli florets (about 7 minutes; until crisp tender) and tossed them in along with the noodles. The second time I made it, I also added about 1/2 lb of steamed baby carrots, merely because I didn’t have any whole carrots to shred. I recommend the peeled or shredded carrots (in the recipe) over the steamed chunks, but personal preference.

Yields 3 meal-sized servings

veggieudon4

Blog Events: I am submitting this recipe for Presto Pasta Nights # 110 being held at Chew on That. It is my first contribution to that blogging event; hopefully more to come!

Comments (24)

 

  1. VeggieGirl says:

    Throw-together dishes are often the most delicious – yours looks FAAAAAABULOUS!!

  2. This looks delicious! I feel like it needs some red in it (the colour obsession I have comes out in food too). I think I’d throw in a little tomato or red pepper to complement the green.

  3. alisa says:

    Red bell peppers would be a perfect match!

  4. Alison says:

    Looks wonderful! I love udon noodles. I love soba even better. Fabulous pictures!

  5. Jodye says:

    Mmmm I love udon noodles and baby spinach. This looks so simple and delicious!

  6. pam says:

    This looks fabulous! Healthy and yummy!

  7. Ruth says:

    It does look awesome…and I always find pasta to be the best “last minute”, “no work” side for anything.

    Thanks for sharing with Presto Pasta Nights.

  8. Ricki says:

    Looks great. Veggies and noodles were a staple of mine when I lived alone in my 20s. . . actually, sometimes just noodles!

  9. Vegetation says:

    Yay! I knew I wanted noodles this week I just didn’t know what I was going to put on them/with them. I just figured it out! Yum!!

  10. Christina says:

    Yum, it looks beautiful with the bright pops of veggie color.

    I’ve been the same way with needing to re-create flavors just a few nights apart. My latest addictions are cauliflower and broth flavored rice, couscous, and quinoa. I keep making them, then getting in the mood again!

  11. Christine says:

    Fabulous photo. The broccoli looks so good. This is one of our favourite ways to eat noodles, though my version is wetter and the noodles are brown from the soy and oyster sauce.

  12. Hillary says:

    Alisa, this is a great first entry into Presto Pasta Nights! Thank you for your contribution, and tune in for the delicious roundup tomorrow! :)

  13. [...] her salmon with an Asian inspired noodle dish! Check out her post to see just how easy this Easy Veggie Udon was to [...]

  14. Joanne says:

    This looks so good, I love all of the colors. Sometimes the quickest dinners are definitely the best!

  15. Marianne says:

    Ah, so simple, but it looks great. I know the feeling, just wanting some carbs and veggies. Even if you don’t add a protein, it’s not like there’s no protein in the meal, and chances are, you are still getting enough throughout the day. Better to feed the craving I figure :D

  16. Graziana says:

    It looks really tasty and healthy!

  17. Jackie says:

    Yum! This looks easy and delicious, my favorite. :)
    One that could easily enter my repertoire — we often do stir-fry w/veggies & rice, but I don’t usually think about it w/noodles. Thanks!
    Great site!

  18. Yum – looks delicious!

  19. This looks fantastic. Have totally missed dishes like this and had forgotten to add them back in gfree style. Thank you for sharing this on Friday Foodie Fix!

  20. Thanks for sharing this on Friday Foodie Fix! Still looks great.

  21. [...] 9. Ali (Whole Life Nutrition) – Thai Fresh Green Curry10. Alisa (Veggie Udon for Ramen Lovers) [...]

  22. [...] 9. Ali (Whole Life Nutrition) – Thai Fresh Green Curry 10. Alisa (Veggie Udon for Ramen Lovers) [...]

  23. laura says:

    YUM!! this looks so fantastic! Where has your blog been hiding all my life? Thanks so much for the link up for just another meatless monday. Inspiring recipe! I have been sick so I’m sorry it took so long to get over here and check it out. Hope to see you next week!

  24. [...] This recipe isn’t mine, but we have it around once a month.  It’s easy, quick and calls for ingredients I always have on hand.  For the kids, I serve the noodles and veggies with no sauce. [...]

Leave a Reply

Get New Posts via Email

Enter your email address:


Let’s Be Social

Grab A Button

Alisa Cooks


My Favorite Places for Deals




Other Hangouts





Featured Author
Featured Author
view my recipes
Featured Author





The Foodie Blog Roll