The inspiration for this recipe came from here.
We didn’t use avocado oil or udon noodles and I threw in a ton of extra veggies like broccoli, carrot, mushroom, and cliantro. See below.
While the veggies were being prepped I had 3 lb chicken and 2 white onions merinade in some soy sauce, hot chili oil, red pepper flakes, salt, pepper, and some lime juice.
It helped to sautee the more dense veggies in the pan after the chicken cooked in order to make them more tender when I combined all the yumminess at the end.
I found the noodles above in the Asian section at Kroger. They cooked for just a minute in boiling water and while the pot was still hot I transferred the hot noodles back in with the kale and cilantro on top. The steam from the closed pot and hot noodles helped wilt the kale down so it wasn’t over cooked.
To say K liked it was an understatement.
8-oz package kamut udon noodles
2 tablespoons avocado oil (or grape seed oil)
1 tomato, chopped
3/4 bunch of lacinato kale, cut into long thin strips
3 carrots – peeled and sliced/grated
a handful of mushrooms, white or brown – finely sliced
generous drizzle of organic soy sauce/tamari, to taste
a few sprinkles of crushed red pepper flakes
dash of salt
squirt of honey/agave
1 avocado, peeled and sliced – garnish
squeeze of fresh lime juice
In a pot of boiling water, cook kamut udon noodles as per package instructions until al dente, usually 8 minutes. Drain and rinse with cold water.
Pour noodles back into pot with heat on low to medium. Then add kale, carrots, tomatoes, mushrooms, tamari, honey/agave, red pepper flakes and avocado oil. Heat gently, stir until steaming and kale has softened, 2-3 minutes.
Garnish with thick slices of avocado and squeeze of lime juice. Dig in!