One of life’s greatest gifts, as far as this home chef is concerned, is noodles. Asian noodles or pasta, you name it and I love it. Crave it. Make it often.
Noodles, in general, are an easy go to for a lazy or busy vegan. Just add veggies and you’re good to go!
For this particular meal, I took a quick but flavorful route.
My plan started out simple enough: get a good oil-free caramelization on the leeks, ginger and garlic, toss with udon noodles and sauce. Top with pickled carrots & scallions. The End. Somehow the soya strips got added and here we are, so this is what you do.
What you’ll need:
Udon noodles (I prefer Sukina brand fresh noodles but use what you can find), TVP or tofu or your favorite protein, carrots, ginger, garlic, scallions, lemons, leeks, curry and seasonings.
When it comes to choosing ingredients for your noodle dish, stick to what you like and what you know…and do NOT be afraid of your vegetables! I had intended to keep this simple, no soya pieces but somehow they ended up in the dish anyway.
Shave the carrots & thinly slice the scallions and toss into a small bowl. Add salt, black pepper, lemon juice (at least 1, maybe 1.5 lemons’ worth), agave syrup or other sweetener, cider or rice vinegar. Toss until coated and set aside, giving it a good mix every now and again for an even quick pickling.
Next, take the leeks, ginger and garlic and saute until done, about 10 minutes, adding herbs and spices like curry, cumin, smoked paprika, cayenne, garam masala, during the cooking process. Cook the noodles according to the package instructions and toss with leek mixture.
Top with pickled carrots and extra scallions and you’ve got a quick vegan lunch and a pretty awesome carb fix on your hands!