Cold noodles are the perfect dish on a hot summer day. This recipe courtesy of Rachael Hutchings, www.lafujimama.com,combines the our Five Grain Beauty Udon with our Yuzu Miso to create a refreshing and delicious dish that is prefect for the summer!
- 6 ounces uncooked udon noodles (we recommend our Five Grain Beauty Udon)
- 1 cup finely chopped yellow onion
- 1 tablespoonfreshly grated ginger
- 3 tablespoons yuzu miso (we recommend the yuzu miso featured in our May Nourishing Essentials Care Package, but you can substitute regular miso (white will be more mild and red/brown will be stronger) and add 1 tablespoon of marmalade to the sauce and a teaspoon of lemon zest)
- 2 tablespoons soy sauce (or gluten-free tamari)
- 2 tablespoons mirin
- 2 teaspoons maple syrup (add 1 additional teaspoon if you like a sweeter sauce)
- 1 small Japanese cucumber (or English cucumber with seeds removed), cut into matchsticks
- toasted white sesame seeds (optional)
Cook the udon noodles according to the package directions. Then drain the water and rinse the noodles to remove any extra starch. Put the noodles in a bowl of ice water to chill.
Mix the onion, ginger, yuzu miso, soy sauce, mirin, and maple syrup together in a small saucepan. Heat the sauce over medium heat. Just as the sauce beings to boil, reduce the heat to maintain a simmer and let the sauce cook for 4 minutes, stirring occasionally.
Drain the noodles completely and divide them between two plates/bowls. Top the noodles with cucumber matchsticks, then spoon the miso sauce over the top. Garnish with toasted white sesame seeds, if desired. Serve immediately.
Recipe courtesy of Rachael Hutchings, www.lafujimama.com
La Fuji Mama, is a website focused on bringing world flavors to the family dinner table. Rachael Hutchings, author of La Fuji Mama, has eaten her way around the world, having lived in a variety of fun food locations, including Paris, Tokyo, Yokohama, Memphis, and Los Angeles. She features recipes that are a fusion of different tastes, influenced by the variety of places she has lived and visited, and the people she has met. You could say that her food has global roots with a local homegrown accent. Rachael believes that food shouldn’t be dumbed down for children, and shares ways with her readers on how they can make the time they spend in the kitchen and at the dinner table be a delicious educational experience for the whole family. Rachael is a self-proclaimed Japanese cuisine advocate and loves introducing people to the wonders of homemade tofu, packing bentos (Japanese lunchboxes), and onigiri (Japanese rice balls). Rachael lives with her husband and three children in Lehi, Utah.