Udon
with "Honey" Glazed Mushrooms & Greens
Udon noodles are 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.
Nutrition (per serving)
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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, thinly sliced and trimmed
- 1 tsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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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-servings: 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. Melt remaining butter in same skillet over medium-high heat. Add coleslaw blend and spinach and cook 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!
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