Udon
with "Honey" Glazed Mushrooms & Greens
Udon noodles are a thick, wheat-based noodle popular in Japanese cuisine. Coated in a lightly sweet sauce, they are the perfect vehicle for buttery mushrooms and toasted peanuts.
INGREDIENTS
- 4 oz cremini mushrooms, trimmed and thinly sliced
- 1 tbsp agave (divided)
- 2 tbsp vegan butter (divided)
- 2 garlic cloves, peeled and minced
- 1 tbsp white sesame seeds
- 1/4 cup peanuts
- 14 oz udon noodles
- 4 oz coleslaw blend
- 4 oz teen spinach
- 4 tsp low-sodium tamari
- 2 scallions, trimmed and thinly sliced
- 1 tsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Bring medium saucepan of salted water to a boil for noodles. Add 1 tsp vegetable oil, mushrooms, and a pinch of salt and pepper to large nonstick skillet over medium heat. Cook mushrooms until golden brown and dry, 7 to 8 minutes. Add just half the agave, just half the butter, garlic, sesame seeds, peanuts, and a pinch of salt and pepper and stir until combined, 2 to 3 minutes. Transfer to bowl and set aside. Wipe skillet clean. (4-serving meal: use 2 tsp vegetable oil)
Add noodles to boiling water and cook until soft, 2 to 3 minutes. Drain and rinse under cold water to stop cooking process. In same skillet, add remaining butter, coleslaw blend, and spinach and cook over medium-high heat until greens are wilted, 3 to 4 minutes. Add noodles, remaining agave, tamari, and a pinch of salt and pepper and toss to coat.
Divide udon noodles with greens between bowls and top with "honey" glazed mushrooms and scallions. Tuck in!
SIMILAR RECIPES
Buffalo Cauliflower Bowls with Lemon-Dill Quinoa & Tzatziki
Stuffed Portobello Mushrooms with Roasted Red Peppers & Tzatziki
Crunchy Cabbage Salad with Sesame-Soy Dressing & Sugar Snap Peas
Stuffed Sweet Potatoes with Crispy Chickpeas & Green Goddess Tahini
