Fried Udon and Vegetables with Steamed Kale

Having some whole grain noodles is a great way to include some variety in your diet.  It allows you to take a break from having brown rice or other type of grain every meal of the week .

Udon is a traditional linguine-shaped noodle in Japan made with wheat flour, which is usually refined to some degree.  It is more popular in the warm, southern areas of Japan, since it is more yin.  If you're in a colder more yin climate it's better to substitute buckwheat soba for this dish to balance it off with something more yang.

You can use a variety of other vegetables for this dish as well.  Good combinations are tofu and cabbage, mushrooms and scallions, and adding broccoli, cauliflower, napa cabbage, and yellow squash are also great.  If you don't use scallions in this dish you can grate some ginger as a nice garnish.  It's recommended to eat fried udon up to 2-3 times per week.

Fried Udon with Vegetables


10 cups water
1 package whole wheat udon noodles
Sesame oil
1 medium onion, cut into half moons
1 celery stalk, sliced diagonally
1 carrot, cut into matchsticks
tamari, to taste

1. Place about 10 cups of water in a pot and bring to a boil.  Stir in udon and cook until noodles are tender and the same color inside and out.  Remove udon from heat and place in strainer.  Rinse under cold water and allow to drain.
2. Heat a small amount of sesame oil in a skillet.  Add onion and saute for 2-3 mins over fairly high flame, stirring to cook evenly and prevent burning.  Add celery and carrot and saute for 3-4 mins.  Place noodles on top of vegetables, and cover skillet.  Reduce flame to low and cook until vegetables are tender.
3. Remove cover and season with a little tamari.  Mix and saute for 3-4 mins longer.  Remove, place in serving bowl, and serve.

Eden Foods makes a great 100% Organic Whole Grain Udon pasta.

*Recipe courtesy of The Macrobiotic Way by Michio Kushi.