Step 1: Put 2 1/2 cups of whole wheat flour in a bowl.
Step 2: In a separate bowl, mix 1 teaspoon salt with 2/3 cups water.
Step 3: Mix salted water with flour using your hands.
Step 4: Kneed the dough in the bowl using the heel of your hands to break down the gluten.
Step 5: Cover the bowl with a towel and let it sit for a few hours or over night (for health benefits of soaking dough go here).
When dough is finished soaking:
Step 6: Sprinkle flour on the counter or cutting board. Flatten the dough by pushing the dough outward until it is one-eighth of an inch thick. If it is too dry you can add a little water.
Step 7: With a sharp knife, cut the dough into thin strips that are less than one-fourth of an inch wide..
Step 8: Cook the udon in salted water for 7 to 8 minutes, depending on the thickness of the noodles. When they are done, rinse under cold water and set aside
- 1 teaspoon agave or honey
- 1/8 cup liquid aminos or 1/4 cup tamari or low sodium soy sauce
- juice of one lime
- 1 Tablespoon sesame oil
- 3 Tablespoons miso paste
- 3 Tablespoons water
- 1 carrot, chopped
- 1 zucchini, chopped
- 2 cups broccoli florets
- 1 sweet red pepper, halved and thinly sliced
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 Tablespoon minced fresh ginger
- 1/4 cup slivered almonds
- 2 cups cooked udon noodles
- Step 1: In a small bowl, mix the lime juice, agave or honey, tamari or soy sauce, miso, and sesame oil until smooth; set aside.
- Step 2: In a large skillet, heat 3 tablespoons water and add broccoli. Stir fry for 3 minutes.
- Step 3: Add the pepper, zucchini, onion, carrot, garlic, and ginger. Stir fry for 2 minutes.
- Step 4: Reduce the heat and stir in the sauce. Add almonds and about 2 cups cooked whole wheat udon noodles. Stir fry everything together over medium high heat for a few minutes until the sauce is well incorporated and the noodles are warm.