If You’re Craving: Meaty, Hearty, Salty, and Fried…
Makes 2 to 4 servings
“I love these noodles–they’re great and way healthier than takeout! Feel free to get creative with any veg that you have on hand or are your favorites. Bok choy, bell peppers, spinach, sprouts–they’d all work here. I like to top the whole thing with some tempeh (especially my all-time favorite teriyaki tempeh from Rhapsody Natural Foods). Practice this one often!
Udon versus soba. According to macrobiotic expert Christina Pirello, it’s worth considering your “condition” as an expectant mama when choosing which of these to cook up. Soba, which are made from buckwheat, are a little more contracting in their energy than udon, which are made from wheat. If you tend to be stressed or are battling nausea, then Pirello advises sticking with udon. But if you consider yourself pretty chill and relaxed, then either would work well. When you reach the last 8 weeks of pregnancy, adding in more soba can help channel the right energy for a good labor.” – Alicia Silverstone
1 package (12 ounces) Annie Chun’s Japanese-style udon noodles (these send this dish over the top) or 1 package (8 ounces) whole wheat udon or soba noodles
1 tablespoon olive oil, toasted sesame oil, or plain sesame oil
1 clove garlic, minced or pressed in a garlic press (optional)
1 tablespoon fresh ginger, minced (optional)
2 tablespoons toasted sesame oil + more for finishing
1 onion, sliced into half-moons
2 pinches of sea salt
8 shiitake mushrooms, cleaned, stems removed, and sliced
2 cups carrots, cut into matchsticks (about 2 carrots)
1/2 cup red cabbage, sliced thin
3 teaspoons shoyu
1/2 cup frozen organic corn or kernels from 1 ear fresh corn
1/4 cup spring water
1 scallion, chopped, for garnish
Sesame seeds, for garnish
Cook the noodles according to package, then drain and rinse with cold water. Set aside.
Heat the olive oil in a large skillet over medium-high heat until the oil begins to shimmer. Add the garlic (if using), ginger (if using), and onion. Throw the salt into the pan to help draw out the onion’s sweet juices. Keep stirring as the aromatics get soft and translucent, about 1 minute. Add the mushrooms and cook until they release their moisture and soften. Toss in the carrots and continue to stir for another few minutes before adding the cabbage. Season with 1 teaspoon of the shoyu and cook for another 2 minutes.
While the pan is still on the heat, heap the noodles on the cooked veggies, then add the corn and the remaining 2 teaspoons shoyu–but don’t stir them into the vegetables. Sprinkle in a little of the water, if necessary, to make sure the vegetables on the bottom of the pan don’t stick. Reduce the heat to low and cover the pot. Cook for 5 minutes, or until everything cooks together, then remove from the heat. Finish with a drizzle of toasted sesame oil and a sprinkling of scallions and sesame seeds. Serve piping hot or at room temperature.
*If you’re adding tempeh: If using uncooked tempeh such as Lightlife Smoky Tempeh Strips, add 1/2 to 1 6-ounce package to a small pan with a bit of water. Cover the pan and steam the tempeh over low heat for 15 minutes. (You could also use a steamer basket over boiling water.) Cut the tempeh into bite-size pieces and add it to the pan with your vegetables. If you’re using cooked tempeh such as Rhapsody Teriyaki Tempeh, cut a 1/2 to 1 6-ounce package into bite-size pieces and either throw it right in with your vegetables to warm it or sear it in a small skillet with a bit of oil and serve it over the top of the dish.
*For Alicia Silverstone’s Full Story, Click Here