chinese udon noodles with veggies

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serves one, just double, or triple, or quadruple for more...you know what to do

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.

Ingredients

  • 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 tablespoons EVOO
  • 1 teaspoon raw honey
  • a squeeze of lemon juice
  • a dash of nama shoyu
  • 2 tablespoons 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

Preparation

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!

Comments

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elizabethh writes: (October 01, 2007)

correction: that is THREE QUARTERS of a teaspoon of mellow miso

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zhanna8 writes: (October 01, 2007)

you can always edit your recipe… sounds inviting

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coconut dream writes: (October 01, 2007)

That dish looks incredibly beautiful!

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woodchick writes: (November 21, 2007)

Coconut noodles? How cool is that This site is amazing.

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gordienali writes: (July 23, 2008)

This was SOOO good- felt like I was eating chinese food leftovers!

I left out the tomatoes and lettuce and added thinly sliced celery & green onions to my veggies and then added a little bit of fresh ginger and garlic to the marinade. I didn’t stick my in the dehydrator and it was was refreshing on this hot summer day. Fall or winter, I’d probably warm it up.

Thanks for a great recipe!

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