Name: Vegan Udon Noodles with Bok Choy in Ginger Beet Broth
Cuisine: Japanese
Ingredients: 7 oz KA–ME® Udon Stir-Fry noodles; 2 tsp KA–ME® Sesame Oil Blend; 1 1/2 tbsp minced fresh ginger; 2 medium bok choy; 2 cups vegetable stock; 1/2 tsp beetroot powder; 1/4 cup roasted cashews; 2 radishes (, thinly sliced); 2 scallions (, thinly sliced)

Vegan Udon Noodles with Bok Choy in Ginger Beet Broth

Course

Lunch/Dinner

Cuisine

Japanese

Servings

Course

Lunch/Dinner

Cuisine

Japanese

Servings

Ingredients

7 oz KA–ME® Udon Stir-Fry noodles
2 tsp KA–ME® Sesame Oil Blend
1 1/2 tbsp minced fresh ginger
2 medium bok choy
2 cups vegetable stock
1/2 tsp beetroot powder
1/4 cup roasted cashews
2 radishes , thinly sliced
2 scallions , thinly sliced

Instructions

In a medium pot, put the bok choy in a steamer basket and place the basket over simmering water. Steam for about 2 minutes and set aside.
In a medium sauté pan, heat the sesame oil over medium heat. Add ginger and cook, stirring constantly for about 2 minutes.
Stir vegetable stock and beetroot powder into pan and bring to a simmer.
Add KA–ME® Udon Stir-Fry noodles stir and cook for 2 minutes.
To serve, divide noodles among two shallow bowls; ladle soup over noodles. Top them with bok choy, roasted cashews, sliced radishes and scallions.