Wednesday, August 19, 2015

Bok Choy & Ginger-Sesame Udon Noodles

If you want a quick, delicious, and nutritious meal, think about making the "Bok Choy & Ginger-Sesame Udon Noodles" (page 238). Cooked udon noodles and steamed bok choy are tossed with a flavorful sauce of tahini, soy sauce, mirin, and ginger, and slightly spiced with red pepper flakes. This easy dish comes together so fast, you can have it on the table in about 30 minutes. I've noticed many of the recipes in this book use a "rule of three" (my interpretation) where a particular ingredient is incorporated in three different forms. In this recipe, it's sesame that comes in three ways: sesame oil, tahini (sesame seed paste), and whole sesame seeds. However, I opted not to use the sesame oil to coat the cooked udon, figuring the tahini and sesame seeds (sprinkled on top of the dish at the very end) would provide plenty of sesame flavor, and it really isn't necessary to toss cooked pasta in oil if you rinse it well after cooking. The recipe notes suggest the addition of sliced shiitake mushrooms as a variation, something I might try next time around.

Keeping it "McDougall Friendly" checklist:

  • Omit the sesame oil. Instead, rinse the cooked udon under cool running water.

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