This creamy Udon Bowl recipe is so easy to make and the perfect dish for whipping up when you don't have much time during the busy weeknights.
Course Udon Noodle Bowl
Cuisine Plant-Based
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 1
Author Maria Koutsogiannis
Ingredients
1package of Udon Noodles
1Avocado
1Yellow Zucchinispiralized
1baby cucumberspiralized
6sprigs of asparagus
1/4cupof walnuts
1Spring onionchopped for garnish
Sauce for noodles:
1tbspsoy sauce
1tbsphoisin
Sauce for Avo Cucumber Salad:
1tsphot sauce
1tsprice syrupor honey if you find a good local soure
pinchof chillies
For Asparagus:
1tbspOlive oil
salt and pepper to taste
Instructions
Bring water to a boil in a kettle
Remove your udon noodles from their package and place into a large bowl
Pour boiled water into bowl and let them sit for around 5 minutes before stirring
Now to cook your asparagus. Put Olive oil into a medium sized sauce pan and let it heat. Once hot add your asparagus, and season lightly with salt and pepper. Cook till golden brown, but do not over cook. Set your asparagus aside.
Now prepare your veg. Spiralize your Zucchini, and cucumber. Set aside.
Cut an avocado in half, I sliced up one half nicely, and used the other as a salad bowl for the cucumber!
Now go back to your Udon noodles and strain them from the hot water, and place them back into the large bowl.
Now add your soy and hoisin to the noodles and stir well you can set it aside one last time...;)
Now make your cucumber salad dressing by adding the hot sauce, honey, and chilies to a bowl and stir gently.
You are now at the stage where you can begin to assemble your bowl.
I first added the noodles, then the spiralized zucchini... and then basically just added whatever I wanted to afterwards.
The key here though is to scoop out a bit of the avocado from the half that is not sliced to make room for the cucumber and dressing but other then that it is all really simple and easy!
Just make sure to finish this beauty off by adding walnuts!