Exploits of a Vegan Wannabe

Since yesterday’s post was about avoiding salt I thought it would be fun for today’s post to embrace pepper. I used a low sodium veg broth and black pepper a go-go to create this wacky green nest noodle dish.

During the experimental phase of this recipe creation I added 2 Tsp of pepper to the sauce (instead of one) and it burned my face off. I recommend starting with one and building from there. The pea shoots on top were so whimsical and really added to the texture and flavor of the dish. Sunflower sprouts would also be divine. Enjoy this ode to pepper and warm up recipe for going oil free March 1 for the Engine 2 Diet.

Photo By: S. Duquet

Black Pepper Noodle Bowl

By: S. Duquet

Ingredients

2 servings of dry low sodium udon noodles

2 C shredded green cabbage

1 C blanched and shelled edamame

3 Tsp Liquid Aminos

3/4 Tsp Garlic powder

1 C finely chopped Portabello mushrooms

3/4 C low sodium veg broth

1 Tsp coarse ground black pepper for sauce.  More to sprinkle on cooked edamame to taste.

2 handfuls of Pea shoots for the finishing touch (you could use any fresh sprout or shoot for crispness if you can’t find pea shoots)

Make It Happen

~Blanch (lightly boil for 3-4 minutes) your shelled edamame, sprinkle generously with black pepper and set aside.

~In a saute pan, brown your chopped mushrooms in 1 Tsp liquid aminos and 1/4 Tsp of garlic powder.  Set them aside.

~In the same saute pan combine 3/4 C veg broth, 2 Tsp liquid aminos and 1/2 Tsp garlic powder. Bring to a quick boil and add cabbage to blanch. Lift out with slotted spoon and set aside with edamame and mushrooms.

~Cook udon noodles in the water you used to blanch the edamame.

~As they are cooking add the cracked pepper to the remaining liquid in the saute pan and cook down a bit for a sauce. It won’t get incredibly thick and that is okay.

~When the noodles are cooked, drain and toss in to the saute pan.  Add cabbage, mushrooms and edamame.  Heat mixture to warm, toss to coat all with sauce in the pan and serve with a pea shoot nest on top.

Photo By: S. Duquet

The crunch of the shoots were such a nice addition to the soft texure of the noodles and veggies. The flavor was amazing and I did not miss the sodium that I would have absolutely added before becoming a Sodium Slayer.

Enjoy and have a delicious day.

*Notes-As I was making this dish I read the package and realized that regular Udon noodles are very high in sodium. So funny after yesterday. I did not  know this about these Udon but now I do. Next time I will chose a different noodle or lower sodium Udon for my peppery delight.  I also have used noodles called Lanzhou, which is lower sodium and very similar to Udon.

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