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Title : Udon Noodles with Roasted Vegetables
link : Udon Noodles with Roasted Vegetables

Udon Noodles with Roasted Vegetables

I had bought a packet of Udon noodles a few weeks back and knew it was still sitting in the pantry. I also had some left over zucchini and yellow bell pepper. My husband was travelling over the weekend so I thought I would make noodles for our weekend lunch. I had saved a really nice noodle recipe posted by Pavani but I could not find it in my bookmarks. I searched and found the recipe I was looking in her blog Cook's Hideout. We loved the noodles.

Pavani used Hakka noodles and I used Udon. Except for that I followed her recipe as best as I can follow a recipe. I am bad at following recipes and never make the same dish twice as I tweak something or the other. My daughter asked if I could add eggs to the noodles so I cracked a couple eggs on the side in the pan and mixed in the scrambled eggs. The base recipe is true to the source and it was very tasty.

I love roasted vegetables. Zucchini, bell peppers and onions release their flavors but retain their shape when roasted. Freshly roasted vegetables added to the sauteed onion, ginger and garlic with a hint of soy and hot sauce. What is not to like? Make sure you do not overcook the noodles. Dunk in cold water to stop the cooking and prevent them from sticking to one another.

You will need (3 servings)
6 oz. Udon noodles
1 zucchini
1 yellow bell pepper
1 carrot
3/4 onion
2 tbsp. oil, divided
1 tsp. ginger garlic paste
2 tbsp. soy sauce
1 tsp. siracha hot sauce (adjust to taste)
salt and black pepper
2 eggs (optional)

Preheat oven to 425 F. Chop the onion in 1 inch pieces. Reserve a third of the onion. Remove the seeds from the yellow pepper and chop into 1 inch pieces. Cut the ends off the zucchini and chop into 1 inch pieces. Peel the carrot and remove the ends. Chop into 1 inch pieces. Sprinkle a tablespoon of oil over the chopped vegetables. Add salt and pepper. Mix it all in and spread the vegetables on a baking sheet. Bake for 20-25 minutes or until the vegetables are cooked but not mushy.

Meanwhile bring water to a boil and cook the noodles as per instructions on the packet. Drain when done and dunk in cold water. Drain and keep aside.

When the vegetables are done take them out of the oven and keep aside. Heat the remaining oil in a pan and add the reserved onion. Saute the onion on high heat. until it starts to brown.

Add the ginger garlic paste, soy and siracha sauce.

Add the roasted vegetables, salt and pepper to taste.

If you are using eggs, move the vegetables to one side in the pan and crack the eggs in the space created. Let them turn translucent before mixing them up with the vegetables. Finally mix in the noodles. Toss to spread the flavor and turn off heat.

Enjoy!






This is my entry for week three, day two of BM #52 for the theme Weekend Special Dinner. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

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