Tangy Udon Noodles with Lemon Honey Brussel Sprouts
For this meal I used the same method for the Brussels as a recipe I posted earlier (Lemon honey sautéed Brussel sprouts, about a month ago) topped on wide udon noodles, which you can find at most natural food, Asian markets or some grocery stores. I flavored the noodles with my favorite combo of soy sauce, rice vinegar and lemon juice. For some extra protein add cubes of tofu or cooked soybeans.
Ingredients:
- Wide udon noodles
- Brussel sprouts
- Rice vinegar
- Soy sauce
- Lemon
- Honey or vegan sweetener
- Olive oil
- Salt, pepper and garlic to taste
Directions:
- For the Brussels
- Boil a pot of water (with enough water to cover brussels)
- Wash brussels well, peeling off outer leaves if they look gross
- Chop into halves or quarters, depending on their size
- Put brussels into boiling water and cook for about 3-5 minutes, or until they are pretty cooked but still a little hard
- Strain and put brussels in a large pan with olive oil
- Add lemon juice, honey and herbs to taste (it tend to take a good amount of lemon and honey to be flavorful enough)
- Continue to sautee until they are tender
- For the noodles:
- Follow directions on the package to cook noodles
- Drain and mix in a bowl with rice vinegar, soy sauce and lemon to taste.
- Add protein source if desired and top with cooked Brussels. Enjoy :)
