- 1 package Udon noodles
- 2 cups water
- 1 leek, cut on thin diagonals
- 1/2 cup cabbage, sliced thin
- 2-3 carrots, cut into thin matchsticks
- 1/4 cup arame, soaked
- 3-4 scallions, minced
- 1/4 cup toasted sesame oil
- 1 tbsp. maple syrup
- 1 tbsp. ginger juice (grate ginger and squeeze pulp to get juice)
- 1/4 cup shoyu
Cook noodles according to directions on package. In a separate pot bring 2 cups water to boil. Drop leek in and blanch for 2 minutes. Remove from the water, drain and put into a mixing bowl. Repeat the process with cabbage for 3 minutes, then carrots for 2-3 minutes. Drop arame into the blanching water, cover and simmer for 10-12 minutes. Drain arame and add to the bowl filled with blanched veggies. Drain cooked udon noodles and combine with veggies and arame. Whisk toasted sesame oil, lemon, maple syrup, ginger juice and shoyu. Combine thoroughly with noodles. Yields 6 servings.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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