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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