Udon noodles with miso and edamame

We have a new easy noodle recipe.  It was that serendipitous moment when I came across monjayaki and a google search led me to Okonomi Kitchen where I stumbled upon Lisa's Sesame Miso Butter Udon.  It was such a simple and quick recipe that it did not take long to try it.  We have tweaked it and now Syulvia has it for a quick meal quite often.

The thing that really increased our intake of udon noodles at home was Lisa's comment that she preferred using frozen udon noodles.  Sylvia had eaten udon noodles in restaurants in the last few months and commented how much nicer they were than the dried and vacuum packed ones we had tried at home.  So we headed off to our local Asian supermarket and purchased a six pack of frozen udon noodles.  Since then we have kept the freezer stocked with these noodles..

The first time I tried the recipe I did it with just noodles.  Then because we loved the seasonings, I tried it with vegies as you can see above and below.   Lisa used frozen corn and cabbage or lettuce in her version.  I tried it with edamame, corn, cabbage and spinach.  It got more complicated but I enjoyed it.

The top recipe is from another go at these noodles.  I stir-fried some tofu puffs, then some red cabbage and added some frozen corn and edamame to my noodles.  It was a delicious dinner but the main event is the noodles.  You can see how it looks when you add the seasonings.  It always seems like they wont mix in when you start stirring them.  But they do.  And if there are some bits that are not quite mixed, they are always good once they are stirred in after the next blitz in the microwave.

When Sylvia wants an easy comforting meal, she loves making these noodles with just some frozen edamame.  They have replaced her ramen and packet seasoning.  Above is my version with a few vegies.  Below is Sylvia's noodles with edamame.  Both are great.  Lisa used toasted and ground sesame seeds which sounds great.  Maybe we would have tried it if Sylvia likes sesame seeds.  On the above bowl I added some furikake (sesame seeds, seaweed and seasoning).

The recipe I have shared below is the noodles and edamame version.  When I want to eat lots of vegies, it is easy to make this version and add extras like in the top photo.  Other days it is just enough to have some quick slurpy noodles with those green edamame nuggets of protein.  Those are the days to eat it straight out of the microwave tub.  It works either way.  And that is why we love these easy noodles so much.

More noodle recipes on Green Gourmet Giraffe:
Avocado, pickled ginger and tofu soba noodle salad (gf, v)
Lo mein (v)
Mee Goreng (v)
Tamarind tempeh with veg and noodles (v)
Vegan pad thai with besan omelette (v)
Zucchini and noodle slice
 

Microwave udon noodles with miso and edamame
Adapted from Okonomi Kitchen
Serves 1

250g frozen udon noodles
1/4 cup frozen edamame
1 generous tbsp miso
1 scant tbsp butter (or vegan margarine)
1 tsp tamari (or soy sauce)
1 tsp maple syrup (or other sweeteneer)
1/4 tsp garlic granules

Options for garnish: toasted sesame seeds, fried shallots, furikake, finely chopped nori, chopped roasted cashews, freshly sliced chillis, sliced spring onions.

Place frozen noodles and edamame in a microwave safe container with a lid (ideally with a vent but if not it should be left slightly adjar for the steam to escape).  Microwave for 2 and 1/2 minutes.  They should be starting to warm up and mostly thawed.  Mix in the miso, butter, soy sauce and maple syrup and microwave another 2 minutes.  Stir and transfer to a bowl.  If desired, sprinkle with a garnish.

On the stereo:
Boy Child 67-70: Scott Walker