EnviroMom Meatless Supper Club: Udon Noodles with Bok Choy

This is Heather's husband, Todd.   She is feeling very ill right now, but not because of these noodles. She woke up last night---well, you don't need any details.   She has commissioned me to post this photo and recipe on her blog. I thought they tasted great. I had three servings and Firefly ate them like crazy. She eats most things well. Puppy was a bit hesitant, but finished his plate. When Heather called them peanut butter noodles he seemed to be more open. As we can not use cheese due to Firefly's milk sensitivity, peanut butter has become a go-to protein source.  

So Heather has been cooking more vegetarian meals for us for dinner. They have all been good and tasty, but I have found myself hankering for a snack around 9:30 p.m. I also have found that I eat a lot for dinner. I wonder if I'm just trying to make up for the lack of meat by eating large portions.



UDON NOODLES WITH BABY BOK CHOY
(from Quick Fix Vegetarian, adapted for the Washington Post)

12 oz. dried udon noodles (may substitute whole-wheat linguine)
2 T toasted sesame oil
1/2 c tahini (see TIP, below)
3 T tamari or light soy sauce
1/4 c water or low-sodium vegetable broth
1 T lemon juice
2 T sesame seeds, for garnish
2 heads (3/4 lb to 1 lb) baby bok choy
1 T canola oil
2 scallions, minced (white and light green parts)
1 t finely minced ginger root

Bring a large pot of lightly salted water to a boil over high heat. Add the noodles and cook for 5 to 8 minutes or just until tender. Drain and transfer to a large bowl. Add 1 tablespoon of the sesame oil and toss to coat. Set aside.

While the noodles are cooking, combine the tahini, tamari, water or vegetable broth and lemon juice in a small bowl. Set aside. Toast the sesame seeds in a dry skillet for a few minutes and set aside.

Trim the stem ends of the baby bok choy and separate the ribs. Wash thoroughly and pat dry. Cut the ribs and leaves crosswise into 1/4- to 1/2-inch slices. Set aside.

Heat the canola oil in a large skillet over medium heat until the oil shimmers. Add the bok choy, scallions and ginger and stir-fry for about 3 minutes, until the bok choy has wilted. Add the tahini mixture and noodles and cook for 2 to 3 minutes, stirring constantly. Remove from the heat; drizzle with the remaining tablespoon of sesame oil. Divide among individual plates and sprinkle with sesame seeds. Serve immediately.

NOTE: Tahini is a thick paste made from ground sesame seeds and sometimes olive oil, commonly used in Middle Eastern cooking. It is available on the international aisle of most grocery stores and is a source of calcium and healthful fat. Peanut butter and toasted sesame paste (available in Asian markets) are more strongly flavored than tahini and might not be mild enough to use in this recipe.