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)