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
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
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!