chinese udon noodles with veggies
I was watching an episode of Seinfeld called “The Chinese Restaurant”, and experienced a big craving for some kind of greasy Chinese food, like my favorite udon noodles. With this in mind, I went into my kitchen to open up a young coconut to drink, and found the meat, which I had planned to blend with the water, to be very firm. That’s when the gears started turning and I came up with this, which turned out delightfully similar to the oily Chinese variety, for those moments when you’re all, “I’VE GOTTA HAVE ME SOME LO MEIN!!!”
Now to the recipe.
1 cup cherry tomatoes, quartered
4 leaves of the light green romaine lettuce, chopped roughly into little pieces
3 a few shitake mushrooms, chopped roughly into little pieces
3 baby carrots, chopped into little pieces
a few cashews and/or macadamia nuts
FOR THE VEGGIE MARINADE
1½ tablespoon EVOO
1 teaspoon raw honey
a squeeze of lemon juice
a dash of nama shoyu
2 tablespoon water
FOR THE COCONUT NOODLES
meat of one firm young coconut, sliced thinly into noodles
1 teaspoon ume plum vinegar (optional)
¾ teaspoon mellow miso
1- Mix the miso, coconut noodles, and ume plum vinegar so the noodles are just slightly coated and set in the refrigerator.
2-Mix all the veggies and nuts with the marinade which you can prepare in the bottom of a bowl.
3-Dehydrate veggies at 110 degrees in marinade for 3 hours or so, until lettuce wilts and shitakes obtain a cooked texture.
4-Mix it up and enjoy!