Daily Vegan Lunch for 18 June, 2013: Stir Fried Udon Noodles With Cucumber and Yuba

vegan cucumber udon





One bunch cooked udon noodles (the amount is pictured in my hand above)
3 teaspoons oil
1.5 cups onion, sliced
1/2 a cucumber, peeled and seeded
1 cup crumbled yuba (soybean curd sheets found in Asian grocery stores, optional but yummy)
2 Tablespoons soy sauce
2 teaspoons sesame seed oil
1 tablespoon agave nectar or sugar
2 cloves garlic, minced

2 teaspoons sesame seeds, optional


This was a great use for all of those broken pieces of yuba that fell to the bottom of the package! Immerse yuba in 1 cup of water to reconstitute it. Wait about 5 minutes, drain and set aside. Stir fry onion in oil at medium high heat for about one minute. Add cucumbers and yuba, tossing them around for another minute. Add noodles, soy sauce, sesame seed oil, and agave nectar or sugar. Stir until combined. Make a small well in the center of the noodles and add garlic. Add a teaspoon of water so garlic cooks slightly for about 30 seconds. Add sesame seeds, mix well, and serve.

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