When most people think of a stir-fry they typically think of a rice dish. While rice has a nice density to hold up against vegetables and meat, noodles if prepared right, can be a welcome change. Udon or Soba noodles are an excellent whole grain alternative. The Japanese Udon noodle, commonly served in noodle soups, is generally made from either buckwheat or whole wheat flour. Whole wheat pastas have unfortunately gotten a bad rap though as they often come out mushy. The key to cooking them, whether it be Japanese Udon or Italian Spaghetti, is to ensure even cooking. To do this, bring your salted water to a rapid boil, stir in noodles and ¼ cup cold water, bring water back to a boil, add ¼ cup cold water and stir noodles, bring water back to yet another boil, add one more ¼ cup of cold water and stir noodles. Remove pot from heat and let sit for 2-3 minutes. Drain and rinse in cold water. It sounds like a lot of work, but trust me, it only takes a few minutes and you will not have to worry about overcooked wheat pastas again.
This vegetable and shrimp stir-fry hits every mark; it’s full of nutrients, the flavor combination is delicious, it’s aesthetically pleasing, and it’s easy to prepare. It’s the perfect weeknight, light and healthy, yet filling and substantial dinner. If that’s not enough, it’s also perfectly wonderful served cold.
Udon Noodle, Shrimp, and Vegetable Stir-Fry Salad
Serves 2-4 Continue reading
