Hoisin-Chili Udon Noodles with Summer Veggies

So, I love browsing through cooking magazines to find inspiration for future recipes. I literally run across tons and tons that I want to make but never have the time.. Isn’t that always the problem??

This udon sesame noodle bowl is from the latest (July/August 2016) Eating Well magazine where they show you how to create your own noodle-salad bowls.

I prefer warm noodles, so I just followed their handy guide to make a bowl of spicy, flavorful noodles with a few of my favorite flavors.

Their guide essentially shows basic guidelines, and flavor examples to add and you can choose how to cook the rest.

The sesame oil, scallions, ginger, garlic and soy sauce are all essentials, and I chose to add the rest of the ‘base’ ingredients (chili garlic paste, hoisin). I had bought Udon noodles forever ago after seeing Brian’s guest post for my blog (Ginger Garlic Chili Shrimp Stir Fry). They weren’t a suggestion in the noodle bowl article, but I thought they’d hold the flavors well.

This was pretty much a ‘clean-out-the-fridge’ recipe, so I added nearly all of the fresh produce I had on hand along with a can of corn and some edamame from the freezer. I also pickled some onions to add on top for some acidity. 

Everything tasted great and it was also packed with nutrients. I ate it warm for dinner and had two big bowls of to-go leftovers for work that were easily heated in the microwave.

Feel free to customize the bowl however you like with the ingredients you have on hand. I loved the fresh summer veggies, and I added some edamame for protein. I loved how the final product turned out, the colors alone just make me want to dig in!

Hoisin-Chili Udon Noodles with Fresh Summer Veggies

2016-07-10 15:33:16

Serves 4

Udon noodles tossed with a spicy chili-garlic sauce with soy and hoisin. Then I added tons of fresh summer veggies and topped with pickled onions and sesame seeds.

Write a review

Save Recipe

Print

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

3 tablespoons toasted sesame oil

1 tablespoon minced ginger

1 tablespoon minced garlic

2 scallions, sliced

1 teaspoon sugar

2 tablespoons soy sauce

1 tablespoon chili garlic paste

1 tablespoon hoisin

8 oz. Udon noodles

Pickled onion

½ onion, thinly sliced on mandolin

½ teaspoon sugar

½ teaspoon salt

¾ cup water

¼ cup rice vinegar

Mixed vegetables for topping, I used

1 cup cooked shelled edamame

1 medium squash, sliced thin on mandoline

1 jalapeno, deseeded and sliced thin

8 cherry tomatoes, sliced thin

1 small can corn, drained and rinsed

For garnish

Sesame seeds (I used black and white)

Pickled onions, recipe included

For the Pickled Onion

1. Combine all ingredients and over until ready to use.
2. Heat sesame oil on medium-high heat and add ginger, garlic, and scallions. Heat until fragrant, stirring occasionally. Remove off of heat and add sugar, soy sauce, garlic paste, and hoisin.
3. Stir in mixed vegetables.
4. Meanwhile, cook noodles according to package instructions. Drain and return to pot.
5. Add vegetable sauce mix over noodles, and stir to combine.
6. Transfer to plates and garnish with sesame seeds and pickled onions.

Adapted from Eating Well Magazine

Adapted from Eating Well Magazine

That Square Plate https://www.thatsquareplate.com/