Spicy udon noodles with fresh vegetables

Today Layla was making and filming a new recipe, chocolate pannacotta with passion fruit syrup. As she did this, I looked for a quick lunch option and decided to make this vegan Udon noodles with fresh avocado, tomato and broccoli. We often buy noodles at the Asian grocery store Uwajimaya, and keep them for these kinds of occasions. I like to have more than the noodle because eating a bunch of refined carbs with its included salty flavors would be something I did when I was a starving student. Now I still do this and complement them with “real foods”. I picked a few veggies that go together and added nothing but vegan ingredients to this dish.

For the flavors, I usually do one of two things. These particular noodles come with their own pack of Asian flavors, which are some powdered spices mixed with salt. Alternatively, you can flavor your noodle soup with a blend of miso paste, low-sodium soy sauce, and other flavors you may want to add, like pepper, sesame oil, etc. I added the traditional olive oil once in the bowl, plus some Tabasco to make this soup extra spicy. This plus the hot temperature of the soup made a perfect warming lunch for a cold winter day. I was also hungry and had the equivalent of 2 servings in one large bowl. Those eating this plus another dish can easily split this noodle soup into 2 medium bowls.

Make sure you cut the broccoli in small and thin enough chunks that it has time to cook in the allocated 6 minutes, 3+3. Some noodles may cook faster or slower than others, adjust the times to the specific instructions on your noodle pack.

Spicy udon noodles with fresh vegetables

These spicy udon noodles with fresh vegetables are prepared with avocado, tomato and broccoli. They will warm you up with or without spices.

4.25 from 4 votes

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Course: Dinner, lunch, Main Course

Cuisine: French, Japanese

Keyword: spicy, udon noodles, vegan

Prep Time: 5 minutes minutes

Cook Time: 6 minutes minutes

Total Time: 11 minutes minutes

Servings: 2 people

Calories: 753kcal

Author: Nicolas Pujol

Ingredients

• 2 cups water
• 7.05 oz udon noodles
• 1 tomato
• 1 avocado
• 1 broccoli
• 1 tsp miso paste
• 1 tbsp low-sodium soy sauce
• 2 tbsp olive oil
• Tabasco or hot sauce to taste

US Customary - Metric

Instructions

• Cut the broccoli into small pieces and add it to the boiling water. Cook for 3 minutes.
  
• Add the noodles to the broccoli and water, cook for another 3 minutes. Towards the end, stir in the miso paste and soy sauce. Alternatively to the miso and soy sauce, you can use the spicy powder that comes with your noodle pack to provide flavor.
  
• Cut the tomato, avocado and add them to the mix.
  
• Sprinkle the olive oil at the end, and optionally the hot sauce.
  

Nutrition

Calories: 753kcal | Carbohydrates: 99g | Protein: 26g | Fat: 32g | Saturated Fat: 4g | Sodium: 1700mg | Potassium: 1593mg | Fiber: 21g | Sugar: 16g | Vitamin A: 2555IU | Vitamin C: 289.7mg | Calcium: 169mg | Iron: 3.1mg