Udon
with "Honey" Glazed Mushrooms & Greens
Udon noodles are a thick, wheat-based noodle popular in Japanese cuisine. Coated in a lightly sweet sauce, they are the perfect vehicle for buttery mushrooms and toasted peanuts.
INGREDIENTS
- 4 oz cremini mushrooms, trimmed and thinly sliced
- 1 tbsp agave (divided)
- 2 tbsp vegan butter (divided)
- 2 garlic cloves, peeled and minced
- 1 tbsp white sesame seeds
- 1/4 cup peanuts
- 14 oz udon noodles
- 4 oz coleslaw blend
- 4 oz teen spinach
- 4 tsp low-sodium tamari
- 2 scallions, trimmed and thinly sliced
- 1 tsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Bring medium saucepan of salted water to a boil for noodles. Add 1 tsp vegetable oil, mushrooms, and a pinch of salt and pepper to large nonstick skillet over medium heat. Cook mushrooms until golden brown and dry, 7 to 8 minutes. Add just half the agave, just half the butter, garlic, sesame seeds, peanuts, and a pinch of salt and pepper and stir until combined, 2 to 3 minutes. Transfer to bowl and set aside. Wipe skillet clean. (4-serving meal: use 2 tsp vegetable oil)
Add noodles to boiling water and cook until soft, 2 to 3 minutes. Drain and rinse under cold water to stop cooking process. In same skillet, add remaining butter, coleslaw blend, and spinach and cook over medium-high heat until greens are wilted, 3 to 4 minutes. Add noodles, remaining agave, tamari, and a pinch of salt and pepper and toss to coat.
Divide udon noodles with greens between bowls and top with "honey" glazed mushrooms and scallions. Tuck in!