2bundles dried udon noodlespreferably whole wheat, substitute with another Asian-style noodle if desired
2tablespoonstoasted sesame oil
2cupsasparagusends chopped off and thinly sliced on a bias
1cupfrozen shelled edamame
¼cupchopped green onions
1tablespoonrice wine vinegar
1teaspoonmaple syrup or honey
1teaspoonsoy sauce or tamari
½teaspoonfresh grated ginger
1cuppacked roughly chopped baby spinach
Optional toppings: black peppercrushed red pepper, crumbled seaweed snacks (I used wasabi flavor)
Add noodles to boiling water and simmer 5 minutes or until cooked. Drain and rinse noodles with cold water and set aside.
While noodles are cooking, heat oil in a wok or large skillet. Once hot, add asparagus and cook 3-4 minutes. Add edamame, green onions, vinegar, maple syrup/honey, soy sauce/tamari, and ginger and cook until edamame is warmed through, 3-4 additional minutes.
Add baby spinach and toss with noodles until mixed and noodles are coated in sauce. Remove from heat and top with black pepper, crushed red pepper, and/or crumbled seaweed snacks as desired. Serve hot or allow to cool to room temperature. Noodles can also be chilled and served as a salad. If noodles are sticking together, mix with 1-2 additional teaspoons oil as needed. Enjoy within 5-7 days.
This recipe originally appeared on GratefulGrazer.com.