This bright, savory, colorful dish, abundant with antioxidants and key micro/macro nutrients, is going to knock your socks off.  It will rival any take-out noodle dish, both in flavor and appeal, and it won’t leave you feeling weighed down or hungover from a sodium overload.   It’s rich in calcium (from the tofu, broccoli, and bell peppers), protein (from the tofu, whole grain udon noodles, and broccoli), iron (from the purple cabbage), beta-carotene (from the carrots), and a boatload of antioxidants and fiber (from all the fresh veggie ingredients).  Oh, and flavor.  So much glorious flavor!

PAN-FRIED UDON NOODLES

Vegan, gluten free (optional), dairy free

Recipe by Jentry Lee Hull adapted from The Kind Mama

Yields 4 servings

INGREDIENTS

  • 4 bundles of udon noodles, cooked (I used Hakubaku Organic Udon)
  • 1 head broccoli, broken into florets
  • 1-2 Tbsp. avocado oil
  • 1-14oz. organic sprouted tofu, cubed (I used Wildwood Organic High Protein Super Firm Tofu)
  • 1 large yellow onion, sliced thinly into semi-circles
  • 4 cloves garlic, minced
  • 2 Tbsp. ginger root, minced (I used The Ginger People)
  • ½ jalapeño, seeded and thinly sliced, optional
  • 12-15 shiitake mushrooms, trimmed and sliced
  • pinch of salt
  • 1 bell pepper, seeded and thinly sliced into strips
  • 2 cups shredded carrots
  • 1 cup shredded purple cabbage
  • 2-3 scallions, thinly sliced
  • 2 Tbsp. tamari
  • 1 Tbsp. plum vinegar
  • Red pepper flakes, optional
  • 1 Tbsp. sesame seeds, for garnish
  • Sriracha, for garnish

METHOD

  • Bring a large pot of salted water to a boil and cook udon noodles according to directions (about 4-6 minutes), or until al dente.
  • About 1-2 minutes before the noodles are done cooking, add broccoli florets to the boiling water – giving them just enough time to turn bright green and tender.
  • Drain the noodle/broccoli mixture and rinse with cold water (to prevent carry-over cooking). Set aside
  • In a large wok or pan, over medium-high heat, sauté tofu cubes in avocado oil for about 3-5 minutes on each side, or until edges become crispy and golden brown.
  • Remove tofu and set aside.
  • In the same large wok/pan, sauté onion for a couple minutes.
  • Add garlic, ginger and jalapeño. Toss and cook for another 2-3 minutes.  Be careful not to burn.
  • Incorporate shiitake mushrooms and a pinch of salt, and cook until mushrooms begin to release moisture and brown.
  • Stir in sliced bell pepper, shredded carrots and cabbage, and sauté for about 5 more minutes.
  • Add scallions, tamari, plum vinegar, and red pepper flakes.
  • Incorporate cooked noodles, broccoli and crispy tofu.
  • Cover, reduce heat to low-medium and cook for another 3-5 minutes.
  • Adjust seasoning to taste.
  • Transfer to serving dishes, garnish with sesame seeds and/or Sriracha, and enjoy!

NOTES

  • Substitute the udon noodles with brown rice noodles to make this dish gluten free.

 

Thrive on,

Coach Jentry

 

Gumsaba Fitness Class schedule Saturday 01/14/17

8AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Carrie – Met Con Full Body

8:30 AM Saturday Co-Ed Boot Camp – Coach Michelle – Saturday Surprise!