Udon noodles generally turn up in a big bowl of broth, but their texture changes when they are briefly stir-fried. This is a good recipe for cleaning out the fridge; mix the noodles with tofu, broccoli, mushrooms or any other vegetables you have on hand.
- 8 ounces udon noodles
- 2 tablespoons olive oil, plus more for optional drizzling
- 8 ounces (half a small head) green cabbage, cored and cut into thin slices (about 2 cups)
- 1 tablespoon water, plus more as needed
- 1 medium onion, cut in half, then into thin slices
- 2 medium cloves garlic, finely chopped
- 3/4 teaspoon fine sea salt
- 1/2 to 3/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons sweet paprika
- Chopped flat-leaf parsley, for garnish
Bring a large pot of water to a boil over high heat. Add the udon noodles and cook just until al dente (about 5 minutes); drain, and cover loosely to keep warm.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Add the cabbage and cook, stirring occasionally, until it is very tender, 15 to 17 minutes. Add a tablespoon or so of water to the pan if the cabbage begins to stick or burn.
Heat the remaining tablespoon of oil over medium-high heat in a separate pan. Add the onion, garlic, salt, 1/2 teaspoon of the pepper and the paprika; cook for about 4 minutes, stirring a few times, until the onion is translucent, again adding a touch of water if the onion starts to stick.
Transfer the mixture to the skillet with the cabbage, stirring to combine. Add the drained noodles and toss together until heated through. Taste and add up to 1/4 pepper as needed.
Divide among individual bowls. Sprinkle with the parsley; drizzle with a little oil, if desired. Serve hot.
Adapted from "The Kind Diet: A Simple Guide to Feeling Great, Losing Weight and Saving the Planet," by Alicia Silverstone (paperback; Rodale, 2011).
Tested by Schuyler Griffin.
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