Macrobiotic Fried Noodles

Ever since reading The Kind Diet, I’ve been getting more interested in macrobiotics. This recipe is born of an hour of google searching macrobiotic blogs and recipes and finally settling on a hodgepodge of everything that appealed to me. Because that’s what I do in my free time – google search macrobiotic.

The most curious thing about the macrobiotic diet is that everyone claims they lose weight on it (notables include Gwyneth Paltrow and Ms. Silverstone) yet the main staple is grains, pretty much the opposite viewpoint of South Beach lovers everywhere. I get that they’re whole grains, but when you’re eating a plate full of fried noodles, it just doesn’t seem like diet food, does it? That’s the BEST part.

If you haven’t cooked your own Udon noodles before, they look exactly like dried pasta you’re used to, but you find them in the Asian aisle of your grocery store. Udon noodles are either partly or completely made from rice flour, which gives them a sweeter, nuttier taste.

Macrobiotic Fried Noodles

Servings: 4

Ingredients:
1 package dried Udon noodles
1 onion, sliced
3 cloves garlic, minced
10 cremini mushrooms, sliced
1 large head bok choy, cut into bite sized pieces
1 carrot, peeled, cut into very thin slices
sesame oil
soy sauce

Instructions:
Cook noodles according to package instructions until just al dente (7-8 minutes). Drain thoroughly. Meanwhile, heat about 1 tbs. sesame oil in a large wok. Add garlic and cook for a minute. Add onion slices and cook until almost translucent, about 4 minutes. If needed, add a little water to keep from sticking. Season with black pepper while cooking.

Add mushrooms and carrots and a dash of soy sauce and sesame oil each. Cook until mushrooms are just tender, about 4 more minutes. Add drained pasta on top of the vegetable mixture along with another 1-2 tbs. soy sauce. Do NOT mix. Top with chopped bok choy and cover the wok. Cook covered for 2-3 minutes until bok choy is still crisp, but not bitter.

To finish, mix together and season to taste with more soy sauce and pepper, if needed.

**Edited to add: The first time I made this, I had some fresh scallions on hand, so I tossed them in at the same time as the noodles/bok choy. Definitely adds extra flavor and a summery touch!

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5 responses to “Macrobiotic Fried Noodles

  1. This looks awesome! I had no idea udon noodles were rice based, so that gives my celiac self some hope. Also, if you’re still looking for macrobiotic resources, you should check out Christina Pirello’s website if you haven’t already: http://christinacooks.com/

  2. I have been to a macrobiotic restaurant in Austin but I have never really considered adopting it as an eating style. I will have to read more about it! The whole nightshades thing sounds kind of kooky to me right now though..
    I just found your blog! Yay! I am a student at UC Davis šŸ™‚

    • Just went to the Cal game last weekend against UC Davis. Sorry for the results but at least your stadium isn’t gross and devoid of bathrooms …

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