With my daughter’s help (she loves udon noodles, and so do my wife and I), I made an udon noodle dish tonight. We chopped golden zucchini, shallot, and broccoli into small 3/8″ chunks and air fried at 350°F for 6 minutes. I also had my daughter include some tofu pieces dredged in nutritional yeast/sesame seeds/salt, and a Field Roast brand vegan sausage cut into 1/4″ pieces and halved; the tofu went with her meal and some with mine, and the sausage went with my wife’s meal and some with mine.
The noodles took 7m to cook on a low boil. I put the vegetables/tofu/sausage atop the noodles. My wife got some hot sauce and my daughter and I got soy sauce. A tomato and olive salad with ume plum vinegar, salt, and pepper, as well as sweet potato (cooked in the Instant Pot), completed the meal.
Ideas for the future
I had forgotten, but wanted to include ginger with the noodles; I should cook with udon noodles more often and remember to pair them with a good sauce and ginger.
Labels: Air “fried”, Instant Pot, No Added Fat, Sweet Potato, Tofu