• 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.