Udon noodles are Japanese whole wheat noodles. They are thick, but not as thick as spaghetti or linguini. Also, they are much less carb rich than any pasta.
Its been little over a month now, and I am officially down by 8 kilos. I have 7 more to go. It has been nice following a regular regimen, and it has been even nicer breaking it once in a while, because the break has helped me understand the value of many an ingredient – like spices, herbs, and even salt and sugar.
This is also an ideal lunch salad, rich in proteins, and which can be prepared in under 20 minutes, including the chopping/shredding. And I use olive oil here, but you could use sesame oil if you like.
- 300 gm Udon noodles
- 200 gm cabbage, washed and shredded
- 1 leek, finely chopped
- 100 gm peanuts , roasted
- 50 gm sesame seeds, roasted
- A bunch of fresh coriander leaves or flat leaf parsley, chopped roughly
- 100 gm of green gram sprouts
- 2 tbspn light soy sauce
- 1 tbspn honey
- 1 tbspn red chilli flakes
- 1 tbspn extra virgin olive oil.
– In a large vessel, bring 700 ml of water to boil, and add the noodles to it.
– Let the noodles boil for 5-7 min on medium heat, till they are firm but cooked
– Meanwhile, in another heavy bottom dish, heat the oil and add the chopped leak, cook for a min till it softens, and then the shredded cabbage and sprouts. Cook for about a min
– Add in the roasted peanuts and sesame seeds and stir them in.
– Next, add in the soy sauce, honey, chilli flakes and half of the coriander leaves. Stir well until well coated.
– By this time, the noodles would have cooked. Drain them and rinse them well, to get rid of any residual starch.
– Add the noodles to the vegetables, and mix well until combined. Sprinkle some coriander, and serve warm