Unicorn Udon Noodles
If you’re on the hunt for a super delicious winter warmer, we’ve got you covered. These delicious udon noodles are not only good looking, but are very flavourful as well. Packed with nutrients from the Nutra Organics Vegetable Adaptogenic Mushrooms Broth, it’s a great way to get those extra vitamins & minerals into your diet.
Recipe by: @fooddesignstudio
Serves: 2 | Time: 40 minutes
Ingredients
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300g packet Spiral Foods Organic Udon Noodles
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1 packet Chefs Choice Dried Mixed Forest Mushrooms
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1 tablespoon Nutra Organics Vegetable Broth Adaptogenic Mushrooms
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1/2 red cabbage, 10 leaves removed and roughly chopped
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2 eggs, boiled and cooled
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1 bunch bok choy
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6 Portobello mushrooms, sliced
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1x lemon, to turn your purple noodles pink!
To serve
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Sesame oil
- Black sesame seeds
Method
- Add 2 cups of water to a small saucepan and bring to boil. Add 1 tablespoon of vegetable broth powder & dried mushrooms. Simmer for 10 minutes.
- Place the cabbage leaves in a small saucepan with 1 cup of water & bring to a boil. Reduce to a medium simmer for 15 minutes.
- Whilst the cabbage is boiling, pan fry the mushrooms & bok choy.
- Drain the cabbage leaves from the pot but keep the purple liquid. This is the natural dye that will turn your noodles purple!
- Add the udon noodles to the saucepan and 1/2 cup of water. On medium heat, simmer until noodles are purple and cooked.
- Remove the saucepan from the heat and leave the noodles in the pot until you are ready to serve.
- Assemble the noodles, mushrooms and vegetables around the bowl and pour the broth over the mushrooms.
- To turn the noodles pink ombre, simply squeeze lemon juice over them!
- Serve with a boiled egg, sesame oil, black sesame seeds and a pinch of salt flakes.
