Eager to eat fresh vegetables, this recipe came to me the day we returned home from a week of vacation. After a long day of driving we arrive home starving but throw something quick together that doesn’t require cooking. Side note: that’s what I love about having cultured vegetables on hand, they are delicious and nutritious vegetables that are ready right now.
The week away provided a nice break from the kitchen, but I was ready to dive back in. A quick browse through the garden produced such a rich reward that inspiration struck and voila! this Garden Fresh Noodle Bowl was cooked up for dinner.
I love these Udon noodles we buy in bulk from Great Eastern Sun. I buy them in a 10 pound box so when inspiration strikes they are right there. They are also available in smaller quantities at your local natural foods market.
They cook up in 6 minutes which makes for a quick dinner. Also, my husband was feeling a bit under the weather and this noodle bowl happened to be the perfect reset button to change the coarse of his malady.
I am rather passionate about meal in a bowl concoctions. I’ve learned that to pull a good bowl recipe together, one needs a tasty broth. However, cooking with real food, that means TIME, but I wanted to throw this together, fast. Solution? I used Rapunzel Vegetable Broth in powder form. It’s organic, GMO and gluten free and vegan. It worked like a gem! It helped bring flavor to the broth without making it taste flat like many boullion products do. Of coarse if you have delicious homemade chicken or vegetable stock, use it instead!
All of the fresh vegetables also lent depth of flavor as well. And the tomatoes, deep red all throughout. So yummy! You want to cut the veggies large enough to hold their shape, but small enough that they cook through.
First, carmelize the onions with the garlic and a pinch of sea salt. Add the veggies according to the recipe below. Saute the vegetables to bring out their flavor. Add water and/or stock and place the shredded kale on top of the veggies and broth and gently fold into veggies until it wilts.
Place cooked noodles on top and gently mix into veggies and broth.
Serve it with an egg on top for a balanced meal.
It was healing, comforting, messy and delicious all at the same time!
On another note, thank you to all who signed up for the Seasonal Soups class! The class is FULL which means we will have a lot of fun and a lot of food.
10 oz. whole wheat Udon noodles
2 tablespoons olive oil
1 tablespoon chopped garlic
1 yellow onion, sliced
1 small carrot, cut juliennne
3 small summer crookneck squash, sliced in half moons, 1/8 inch thick
2 cups fresh diced tomatoes
2 cups shredded kale
4 cups water (or stock if you don’t use Rapunzel)
2 tablespoons Rapunzel
1/2 teaspoon sea salt
Cook Udon Noodles according to package instructions. Rinse and drain cooked noodles and set aside.
While the noodles are cooking, prepare the “bowl”.
Heat a 4 quart Dutch oven. Add the olive oil and saute the onion and garlic with a pinch of sea salt on a low-medium flame until soft, about 10 minutes. Don’t let them brown.
Stir in carrots and crookneck squash and cook on a medium flame for another 4 minutes. Add the chopped tomatoes, water, Rapunzel (or stock), and sea salt. Bring to a quick boil, turn heat low and let simmer 10 minutes. Place the shredded kale on top. Fold it in. Add the cooked and rinsed noodles and let simmer 5 more minutes.
Serve it with or without a fried egg on top.