by Chef Kendall Huff
Native Foods Cafe
My dad use to say, “Use your noodle” to me whenever I made those childish mistakes and I never really understood it. I understand it now, and I took that saying and gave it a whole new meaning. Use my noodle you say, don’t mind if I do! I love my Soba, Udon, Somen and Ramen noodles… and I use them all the time!
These delicious noodles come from Japan and thin noodles made from buckwheat flour. They can be eaten cold with a dipping sauce, in a flavorful broth or soup or mixed with sautéed veggie like bok choy and enokii mushrooms.
Best part about these noodle is that they are packed with all 8 amino acids and antioxidants! And don’t be shy with these noodles. Slurping is acceptable!!
This noodle came from Japan as well. They can be made from wheat flour or corn. Traditionally the are served hot is soups, but break them traditions and try them on their own in a sauce or cold sesame peanut salad! Wok-fry them and get that smoky delicious flavor on them!
These noodles are in the “super model” family, aka VERY THIN!! They must be 1.3 mm in diameter, or they can’t be called Somen Noodles. This Japanese noodle is usually served cold. Some restaurants in Japan serve these noodle threw a bamboo tube that flows around the restaurant. Guests must use their chopsticks to catch the noodle in order to eat. Nothing like adding a little challenge to your dinner!
Besides being the go to for college students, these noodles are also a great go to for a carb pick up! These Chinese style wheat noodles are amazing served in sesame soy sauce, or in miso soup topped with seaweed and scallions. Ramen is made from wheat flour, salt, water and kansui (a type of alkaline mineral water).
Japanese noodles mixed with a broth during the Fall season… I’m all over it. This is a simple and easy Miso Udon soup that I like to make when I need an immune boost and an Udon fix! And let me tell you, you’ll feel great after you eat this. Get your Udon on!
6 cups water (for noodles)
½ pack Udon Noodles
4 cups water
¼ cup Brown Rice Miso
½ cup Kale
1 TBSP Dulse Flakes
1 TBSP Soy Sauce
1 TBSP Sesame Oil
½ sheet Nori
-Boil 6 cups of water and add the Udons. Make sure to make them about in the water. NO STICKING HERE!! When they are all done (6 to 8 minutes), strain and set them aside.
- Place the 4 cups of water in a saucepot and heat on medium heat. When the water begins to heat up, whisk in the miso. Do not let the miso soup ever boil!
- Add in the kale pieces, spy and sesame oil and cook for 5 to 6 minutes.
-Taste! Don’t be afraid the change or tweak things. Add a chili if you want. Perhaps a dry shitake or two. Play with your broth!
-When it to your tasting, add in the Udons, nori and dulse flakes! And enjoy your journey to feeling absolutely fantastic!!
Native Foods Cafe, vegan, vegan food, vegan recipe, vegan restaurant, soba, udon, somen, ramen