I was never a fan of noodle dishes when I ate at Chinese restaurants. Why would I get lo mein when I could have sweet and sour chicken? I am also not the biggest fan of soup so would avoid those dishes like the plague. Now that I no longer delight in chicken, it was time to give serious thought to noodles. Right off the bat I love the look of udon noodles, like thicker, soft spaghetti. Second, the brand I bought was fully cooked and came in two packages so I didn't need to cook more than what I needed for myself. (I'm kicking myself right now because I can't find the picture of the package!) The finished product of this lightly fried dish was heaven and I was so happy to have some leftover for lunch the next day. It re-heated very well in the microwave.
I've adapted this recipe from "The Kind Diet" with my changes in green. [side note: the following pictures reflect the recipe as written with a few additions. I did not limit the paprika as I suggest you do]
Fried Udon Noodles
1 8-oz package udon noodles
2 T olive oil
2 c sliced green cabbage
1 c half-moon onion slices
2 t finely chopped garlic
1 1/2 T sweet paprika (1 T or 2 t paprika, depending on your taste)
1 T low-sodium Tamari
salt & pepper to taste
chopped parsley to garnish
1. Cook udon noodles as per package directions and set aside. (This is where I used the Tamari. I think I will heat them in water first instead so they don't fry as long, then add the Tamari to the cabbage when I add the onions).
3. Add onion mixture to the cabbage and stir to combine. Add drained noodles and toss together until heated through. Sprinkle with parsley and serve!
I really shouldn't have put this in a red bowl, but you get the idea. It was so delicious!! This is a great recipe for Meatless Monday or a quick dinner.