Best 2 Udon Noodles With Walnuts And Pomegranates Recipes
**Explore the tantalizing flavors of this delectable Udon noodle dish, artfully crafted with walnuts and pomegranates.**
Immerse yourself in a culinary journey with this exquisite Udon noodle dish, a symphony of flavors and textures that will delight your palate. Savor the chewy texture of the Udon noodles, perfectly complemented by the crunchy walnuts and sweet-tart bursts of pomegranate arils. This vibrant dish is a feast for the senses, offering a delightful interplay of flavors and a visually stunning presentation. Join us as we embark on a culinary adventure, exploring the diverse recipes featured in this article, each offering a unique take on this remarkable dish. From the classic simplicity of the basic Udon noodle with walnuts and pomegranates to the innovative fusion of flavors in the walnut and pomegranate Udon stir-fry, these recipes promise an unforgettable gastronomic experience.
MUSHROOM UDON NOODLE BOWL
Topping the list of the most satisfying meals, a big steaming bowl of noodles in broth nurtures body and soul. Though many noodle soups rely on long-simmered meat stock, this vegetarian broth is quickly prepared and very flavorful. The recipe calls for thick chewy udon noodles, but use another type of noodle, if you wish.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Make the broth: In a large pot, bring 8 cups water to a boil over high heat. Add scallion, dried mushrooms, seaweed (if using), ginger, garlic, fresh mushroom trimmings and salt. Reduce heat to a gentle simmer and cook for 20 minutes. Strain and set aside.
- Meanwhile, in a separate pot, cook udon noodles until al dente, then drain, rinse well with cold water, and keep at room temperature.
- In a soup pot, melt butter over medium-high heat and swirl to coat the bottom of the pot. Add leeks and sliced shiitake and cook, stirring, until softened, about 2 to 3 minutes. Add ginger, garlic, mirin, sesame oil and soy sauce and cook for 1 minute. Turn heat to high, add reserved broth and bring to a simmer.
- Add bok choy and reserved noodles and cook for 1 to 2 minutes, until greens are cooked and noodles are heated through. Gently stir in miso and tofu. Turn off heat.
- Using tongs, divide noodles among 4 to 6 bowls. Ladle hot soup over noodles. Sprinkle with scallions and serve. Pass togarashi or crushed red pepper at the table.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 4 grams, Carbohydrate 81 grams, Fat 9 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 1171 milligrams, Sugar 6 grams, TransFat 0 grams
UDON NOODLES WITH WALNUTS AND POMEGRANATES
Make and share this Udon Noodles With Walnuts and Pomegranates recipe from Food.com.
Provided by VegSocialWorker
Categories Soy/Tofu
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook noodles in boiling water about 3 minutes. Add broccoli and bell pepper, and simmer 2 minutes more. Drain.
- Heat 1 Tbsp oil in skillet over medium heat. Add tofu cubes and cook 10 minutes until browned, turning occasionally.
- Remove from heat, add garlic and stir 30 seconds or until garlic is fragrant. Stir walnuts, maple syrup and remaining walnut oil.
- Toss pasta mixture with tofu mixture, pomegranate seeds and green onion.
Tips:
- Choose the right udon noodles: Look for thick, chewy udon noodles made from wheat flour. You can find them in most Asian grocery stores or the international section of your local supermarket.
- Cook the noodles according to package directions: Udon noodles typically take about 10 minutes to cook. Be sure to rinse them thoroughly with cold water after cooking to remove any excess starch.
- Make the walnut sauce ahead of time: The walnut sauce can be made up to 3 days in advance. Simply store it in an airtight container in the refrigerator.
- Use fresh pomegranate seeds: If you can find them, fresh pomegranate seeds are the best choice for this recipe. However, you can also use frozen or canned pomegranate seeds if necessary.
- Serve the noodles warm or cold: Udon noodles can be served warm or cold. If you're serving them cold, be sure to chill them for at least 30 minutes before serving.
Conclusion:
This udon noodle dish is a delicious and easy-to-make meal that's perfect for any occasion. The combination of chewy noodles, creamy walnut sauce, and crunchy pomegranate seeds is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this udon noodle recipe a try!
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