Easy Vegan Breakfasts & Lunches: The Best Way to Eat Plant-Based Meals On the Go by Maya Sozer

Author:Maya Sozer [Sozer, Maya]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2016-08-22T22:00:00+00:00

UDON NOODLES

I have met people who don’t like chocolate, ice cream or even French fries. But interestingly, I haven’t yet met anyone who doesn’t like noodles. Udon noodles are wonderfully satisfying, and with their neutral flavor, they soak up and highlight this tasty umami sauce. This is great either hot or cold. So, no worries if you don’t have the time to heat up at lunchtime.

Serves 1 to 2

6.2 oz (175 g) udon noodles

2 tbsp (28 ml) grapeseed oil

8 oz (225 g) cremini mushrooms

1 cup (71 g) broccoli florets

1 stalk celery

¼ cup (35 g) peanuts

SAUCE

¼ cup (60 ml) tamari or soy sauce

1 tbsp (15 ml) rice vinegar

1½ tsp (4 g) arrowroot starch

1 tsp (2 g) minced fresh ginger

1½ tsp (8 ml) hot sauce

1½ tsp (8 ml) pure maple syrup or agave nectar

1 clove garlic, minced

OPTIONAL TOPPINGS

Pumpkin seeds

Green onions

Red pepper flakes

Black sesame seeds

Cook the noodles according to the package instructions. Mix together the sauce ingredients in a bowl. Heat the grapeseed oil in a skillet over medium-high heat. Add all the vegetables and cook, stirring, for 2 minutes. Add the sauce and cook for another 5 minutes. Add the cooked noodles and cook, stirring, for another minute to warm the noodles. Add your desired toppings. This can be served hot or cold.

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