Friday, August 03, 2018

Udon Noodles with Air Fried Vegetables and Tofu/Vegan Sausage, Tomato and Olive Salad, Sweet Potato (No Added Fat)

With my daughter's help (she loves udon noodles, and so do my wife and I), I made an udon noodle dish tonight. We chopped golden zucchini, shallot, and broccoli into small 3/8" chunks and air fried at 350°F for 6 minutes. I also had my daughter include some tofu pieces dredged in nutritional yeast/sesame seeds/salt, and a Field Roast brand vegan sausage cut into 1/4" pieces and halved; the tofu went with her meal and some with mine, and the sausage went with my wife's meal and some with mine.

The noodles took 7m to cook on a low boil. I put the vegetables/tofu/sausage atop the noodles. My wife got some hot sauce and my daughter and I got soy sauce. A tomato and olive salad with ume plum vinegar, salt, and pepper, as well as sweet potato (cooked in the Instant Pot), completed the meal.

We all loved dinner!

Ideas for the future

I had forgotten, but wanted to include ginger with the noodles; I should cook with udon noodles more often and remember to pair them with a good sauce and ginger.

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