Asian Noodles with Cabbage

I did it!  I cooked!  I cooked like I used to cook – dreamed up a dish and set about throwing it together in the kitchen.  It’s been awhile.  I’ve been relying a lot (too much, maybe) on old staples like pasta with beans and goat cheese, Field Roast sausages, veggie-and-hummus snack plates, or big salads for dinner – all stuff that gets the job done, but dullsville and not really blogable.  It’s just been a challenge to get into the kitchen lately.  I’m completely wiped out when I get home from work, and all I want to do is lay on the couch with a book and shout out a running commentary on baby kicks.

But I was sick of relying on the easy staples and – although he’s far too nice to say so – I suspect hubby was too.  So last night I resolved to get my butt into the kitchen and create something new, something we could really enjoy.  This meal did the trick.  It was easy, packed with protein from the edamame and with nutrients from the carrots and cabbage, and with the wonderful rich flavor of tamari, which I just love.  I felt good eating it, and good after I finished, and I enjoyed every bite.  It turns out this meal isn’t just a flash in the pan (pun intended); I’m already planning out when I can have it again.  It’s going into my regular rotation… and maybe it will even inspire me to get back in the kitchen and whip up some new dishes on a more frequent basis.

Asian Noodles with Cabbage

Handful of udon noodles (or sub soba noodles or whole-wheat spaghetti)
5 carrots, peeled and grated
Extra-virgin olive oil
1 cup coleslaw mix (or sub finely shredded cabbage)
1 cup shelled frozen edamame
1 teaspoon Seaweed Gomasio (or sub white sesame seeds)
Salt and pepper
Several dashes tamari (or sub soy sauce)

  • Heat a pot of water to a rolling boil.  Salt generously and add udon noodles.  Cook according to package directions (mine called for 8-10 minutes at a low boil).
  • While udon noodles are cooking, heat a few dashes of olive oil in a separate nonstick pan until shimmering.  Add carrots, coleslaw mix, and edamame.  Season lightly with a sprinkle of salt (go easy on the salt though) and pepper, and saute until wilted down and until the edamame are warmed through.
  • Add Seaweed Gomasio and a few dashes of tamari to taste.  Continue cooking veggies over medium heat until the udon noodles are done.
  • Drain the udon noodles, then add to the pan with the vegetables.  Toss to combine well and taste for seasoning.  Add more tamari if necessary.  Serve immediately, or refrigerate for a chilled Asian pasta salad.

Source: Covered In Flour

Serves 2 as a main course, 4-6 as a side.

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