Udon

Last night I attempted AND succeeded at making udon. This helpful recipe from The Kitchn and this video from The Steamy Kitchen helped me create my bowl o' yummy. This is a big deal because it was the first, count it, the first time I have ever cooked with tofu. I loved it! I threw it in a hot pan with olive oil and then drizzled soy sauce over it and then it was done. I'm a little salty because I wanted the big noodles but Whole Foods did not carry the thick, plumpy noodles I was seeking. I ended up with thinner, more spaghetti like noodles which were fine too.

Here is what I used in my recipe:

1 pack of udon, cooked or uncooked
2 tbsp miso paste
2 green onions, diced
1 carrot, sliced
handful of snowpeas
4 mushrooms, sliced
1/2 cup of extra firm tofu
water

Tip: cook the udon then drain the water because it gets very starchy and you don't want to be eating all that starchiness

I was getting very hangry (hungry/angry) so no pictures were taken. Food needed to get in my belly. Next time...as I still have left over of all of the ingredients, even the miso which I put in a container to use later this week.