This is such an easy and quick dinner. I often make this when my husband is working late and I’m eating solo because it is a really easy dinner to make for one. It is also really simple for more people as well, but this recipe is for just one serving!
Because udon noodles cook in just a few minutes, it is ready really quickly.
Udon Noodles with Miso
Prep & Cook Time: 10 minutes
85 grams Inaniwa-style Udon noodles (other types are good, but I like the texture and quick cooking time of Inaniwa Udon)
Large handful red cabbage, shredded
1 carrot, peeled into long strips (I just use my peeler on the entire carrot to get lots of thin strips)
1/3 cup shelled edamame (I use frozen and heat it in the microwave or on stovetop)
1 Tablespoon Miso paste
1-2 Tablespoons water
1 teaspoon maple syrup
1 teaspoon rice wine vinegar
Dash sesame oil
Sprinkle of red chili flakes
Green onion, finely chopped
Fill medium or large, lidded saucepan with water and bring to a boil.
While the water is heating, prepare the veggies by shredding the carrots and cabbage. Heat/steam the edamame and set aside.
Mix together the miso paste, rice wine vinegar, maple syrup, sesame oil, chili flakes, and 1 Tablespoon of the water. If it is still too thick, add another Tablespoon of water.
Place the sauce in a small saucepan on medium-high heat until it begins to boil, then reduce to a simmer.
By now the water should be boiling and you can cook your noodles. With Inaniwa Udon this should only take around 3 minutes, but check your package instructions to be sure. Toss the cabbage and carrots in with the noodles for the last 1-2 minutes of cooking to soften them.
Once the noodles are cooked, drain, then toss with sauce.
Serve topped with green onions.
Hopefully this recipe makes sense. It’s hard to describe the cooking of the veggies, so feel free to ask if any questions arise!