Hi Everyone! I’m glad to be back, and I hope everyone is well! I’ll get to my Udon recipe in just a minute. We are in the throes of Texas summer heat. It’s almost too hot to do anything already, so I’ve been reading a lot. Feeling a little middle aged, and less than fantastic, I was excited to stumble upon this book below:
I went home and read the book cover to cover in three hours. It’s basically about a guy who hit middle age and said–“is this it?” He reinvented himself in 6 months, and he happens to be a great story teller, so the read is not only inspiring, it’s a really fun read. He didn’t just reinvent himself, he became something more than he thought he could be. Treat yourself and go get this book! I promise it will make you happy! It will inspire you no matter what you want to improve in your life.
Now, back to the Udon. This is a great recipe Carol and I put together for lunch today. In light of reading “Finding Ultra,” I want to remove much of the animal protein that I eat from my diet. I have been ambivalent about consuming meat for so long, and I’m ready to let go of it. Not only do I love my furry friends, but I find too much of it tasteless and disgusting to look at. So–having got all of that out, here is my first vegan offering for you all. (I know I have lots of vegan readers out there.)
I copy pasted this straight from Wildethings.org., and she took it from Vegan Yum Yum, but my header picture was the actual lunch Carol and I prepared.
Broccolini, Cherry Tomato and Butter Bean Udon Serves One
1 to 1 1/2 Bundles Udon Noodles
Oil, about 2-3 Tbs
3-6 Stalks of Broccolini, depending on size
1/2 tsp Red Pepepr Flakes
10 Cherry Tomatoes, quartered
1/2 Cup Butter Beans/Lima Beans, drained and rinsed
1-2 tsp Italian Herbs
Balsamic Vinegar, for drizzling
Heat a large pot of salted water to a boil. Add udon noodles and cook for four minutes (or as long as package directions dictate), then drain and rinse well. Coat lightly with oil to prevent noodles from sticking. I use spray oil for this, I think it’s the easiest and you use the least amount of oil. Set noodles aside.
Heat a large cast-iron skillet over medium high with a little oil. Add broccolini and coat with oil. Season with 1 big pinch of salt, black pepper, and red pepper flakes. Once the broccolini starts to turn bright green and get a little color (just a minute or two), push them to the edge of the pan.
Turn heat up a little and add quartered cherry tomatoes. Stir to coat in any oil/spices leftover from the broccolini, then let cook, untouched, to get a little color and soften up, 1-2 minutes. Once tomatoes are softened, add 1/2 cup of butter beans. Stir everything together and remove to a bowl.
In the still-hot pan, add a 1-2 Tbs more oil. Add cooked udon noodles to the hot pan, seasoning with a pinch of salt and italian herbs. Toss to coat the pasta. Once the pasta is coated and is heated through, add back the broccolini, beans, and tomatoes. Taste and season with more salt or pepper if needed.
Plate, and drizzle with balsamic vinegar if desired.