Quick, Easy and Seasonal: Try This Udon Bowl with Salmon and Spring Vegetables

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If there’s anything better than a Farmer’s Market to stimulate me to get into the kitchen and create a fresh, seasonal recipe, I can’t think what it would be. Warm weather and long sunny days have already descended on the Bay Area, and with that comes an abundance of early-season produce.  This morning I found leeks, garden peas, fava beans, green onions and shiitake mushrooms, all of which figure in this light, yet comforting udon noodle recipe. At my local Asian supermarket I picked up a package of fresh udon noodles. Using these precooked noodles makes an already easy dish go together even faster, and I find these noodles to be thicker and more succulent than noodles cooked from dry.  A caution: often these noodles come with a favoring packet full of weird ingredients–just toss it away! Start with a well-seasoned stock, and you’ll end up with a hearty, satisfying lunch or dinner. I’ve added only a little soy sauce, there’s no ginger or garlic or spice or oil, so the favor of the fresh vegetables, salmon and noodles really shines. And I think you’ll appreciate that this recipe requires only one pot, and comes together in under 30 minutes.  Happy Spring!  (Full recipe after the jump)

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Udon Bowl with Salmon and Spring Veggies

Serves one very generously, or makes two medium servings

Make this gluten free by substituting lightly-cooked wide rice noodles for the udon.  Make it vegetarian by substituting seasoned, pressed tofu for the salmon.

3-4 cups vegetable stock

2-inch piece of leek, washed and cut into thin half rounds

1 small carrot cut into thin half rounds

3-4 fresh shiitake mushrooms (stems removed), cut into thin slices

soy sauce or tamari to taste

one 7-ounce package of fresh (already cooked) udon noodles

2-3 leaves of a small napa cabbage, cut into 1/2-inch pieces

3 ounces of fresh salmon filet cut into small bite-size pieces

5-6 fresh garden peas, shelled

3-4  fava beans shelled, and skins peeled from each bean

a small handful of arugula (optional, but really good)

1 small green onion, trimmed and cut into thin rounds

1. Bring the stock just to a boil (stock made with good quality vegetable bouillon cubes will be fine)

2. Add the leek, carrot and shiitake mushrooms and simmer for 5-6 minutes.

3. Season to taste with soy sauce (how much you need depends on the salt level of your soup stock)

4. Add the udon noodles and the napa cabbage, and simmer 3-4 minutes more. Once the noodles have absorbed some of the stock, loosen them up using a wooden spoon or a chop stick.

5. Add the salmon and napa cabbage and simmer 2-3 minutes

5. Add the peas and fava beans and cook an additional 1-2 minutes.

6. Add the arugula, if using, and immediately pour into one or two bowls.

7. Garnish with the green onions.

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2 responses

  1. Yay! It’s been a while since we’ve had a recipe here. I am so looking forward to making this one. I love the fat and juicy udon noodles.

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