Mixed-Media Vegetarian Udon Noodles by Foodie’s Chef Laura Brennan
One of my favorite online clothing retailers describes garments made with different patterns or fabric details as: ‘mixed-media’. And I thought it was an apt description for this dish of Japanese...
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Ingredients
- 1 cup tahini
- 2 teaspoons red or yellow miso paste (miso adds the 'sixth' taste; umami seasoning)
- 2 cloves garlic, peeled and chopped finely, divided
- 1 tablespoon chopped fresh ginger root
- 2 tablespoons fresh lemon juice
- 1 to 1 ¼ cup ice cold water
- ½ teaspoon kosher salt
- 1-pound sweet potatoes (I used a white-fleshed sweet potato which retains its firmness during roasting)
- 4 tablespoons vegetable oil, divided
- ½ bunch curly green kale
- ½ bunch scallions
- 1 ancho or medium green bell pepper
- 2-inch piece of fresh ginger root, peeled, sliced and chopped
- 8/9-ounce package udon noodles (your favorite)
- Kosher salt
- Optional: 6-ounces flavored tofu (I used a package of smoked tofu)
- Optional: 1 tablespoon toasted sesame seeds as garnish
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