I don’t know about you guys, but this January I’m thinking not only about eating a bit healthier, but also about simplicity.
With that in mind, this is among the easiest and fastest meals to throw together that I’ve ever posted. This is as much for me as it is for you guys. After the holidays, and with the little daylight that January offers, I’m finding myself a bit exhausted. I love to cook. Really…love…like it’s one of my favorite things on the planet to do. When it gets to be 6 PM and I start mentally scanning the freezer for anything resembling a prepackaged veggie burger on a regular basis, I know I must be pretty beat. I think when it comes to food blogging though, that’s okay. I want the same thinks you guys want. Maybe not a frozen veggie burger, but maybe something almost as easy to throw together, but that’s still homemade and feels kind of special.
The other thing I’m focusing on is balance. I guess from what I’ve just said you’ve probably gotten that things are a little, uh, busy lately. I’m working on that. I’m also working on bringing myself into balance, both physically and mentally. So, while I’m ready to take better care of myself than maybe I did in December, I’m not ready to switch to a raw foods diet and start running marathons. It’s freezing outside and I’m still craving some hot food. And maybe pasta. Pasta with some healthy stir-fried veggies seems like a good compromise for this time of year.
I’m happy to say I thoroughly enjoyed this dish, and that coupled with the fact that it together with such ease made it feel like I’d moved at least a bit in the direction(s) I’d been wishing to go in.
So that’s it. A little simplicity and balance after the head-spinning madness of the holidays. Happy January!
Udon Noodle Vegetable Teriyaki Stir-Fry
- 8 oz. udon noodles
- 1/4 cup soy sauce or tamari
- 2 tbsp. water
- 2 tbsp. rice vinegar
- 2 tbsp. maple syrup or agave
- 1-2 tsp. sriracha optional
- 1 large garlic clove minced
- 1/2 tbsp. fresh grated ginger
- 1 tsp. corn starch
- 1 tbsp. vegetable oil
- 3 medium carrots sliced (about 2 cups)
- 2 cups fresh broccoli florets about 1 small crown
- 1 cup frozen shelled edamame thawed
- 2 scallions chopped
Cook udon noodles according to package directions. Drain and set aside.
Whisk together soy sauce, water, vinegar, maple or agave, sriracha (if using), garlic, ginger and corn starch in small bowl. Set aside.
Heat oil in large skillet or wok. Place over high heat. Add broccoli and carrots. Stir fry until tender-crisp and broccoli is bright green, about 4 minutes. Add noodles, soy sauce mixture and edamame. Stir fry another minute, using a fork to pull noodles apart. Remove from heat. Mix in scallions. Serve.