Best 3 Udon Noodles With Walnuts And Pomegranates Recipes

UDON NOODLES WITH WALNUTS AND POMEGRANATES

Steps:

• Cook noodles in boiling water about 3 minutes. Add broccoli and bell pepper, and simmer 2 minutes more. Drain.
• Heat 1 Tbsp oil in skillet over medium heat. Add tofu cubes and cook 10 minutes until browned, turning occasionally.
• Remove from heat, add garlic and stir 30 seconds or until garlic is fragrant. Stir walnuts, maple syrup and remaining walnut oil.
• Toss pasta mixture with tofu mixture, pomegranate seeds and green onion.

UDON NOODLES

Steps:

• mix together in food processor adding in water slowly.
• knead and refrigerate 1 hour.
• roll to 1/4 cm thickness and fold into thirds.
• cut and cook for 7-10 minutes.

UDON PEANUT BUTTER NOODLES

Steps:

• Bring a large pot with lightly salted water to a rolling boil. Drop the udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes. Drain; return to the pot.
• While the udon noodles are cooking, whisk the chicken broth, ginger, soy sauce, peanut butter, honey, chile oil, and garlic in a saucepan over medium-high heat. Bring to a boil, whisking until the peanut butter has melted. Pour the sauce over the noodles. Add the chicken and red bell pepper; toss until the noodles are evenly coated in the sauce. Sprinkle with green onions, chopped peanuts, and cilantro to serve.