Hi guys! I’m traveling for work today, so I’ve got a delicious guest post for you from Stephanie McKercher, RDN of Grateful Grazer. This Green Udon Noodle Jar Salad is perfect for summer! 

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Stephanie McKercher, RDN

One of the most difficult things about consistently making healthy choices is finding new meals that fit into our busy lifestyles, so when Jess asked me if I had a great packable lunch recipe to share with you, this udon noodle salad came to mind immediately.

Busy days call for quick and simple recipes with the power to dissipate any lingering weekday blahs. That’s why I love these quick and easy udon noodles with asparagus and greens.

These udon noodles are also versatile—they can be served hot for a quick weeknight dinner or you can pack them in a jar and take them along with you for a delicious Asian-inspired cold noodle salad that’s sure to make office eating just a little bit more enticing.

Best part: you only need 15 minutes to get this dish on the table. You can’t go wrong with this one!

PREP TIME: 5 mins

COOK TIME: 10 mins

TOTAL TIME: 15 mins

Udon Noodles with Asparagus and Greens. A quick and easy plant-based meal that can be served warm, room temperature, or cold. Great for packed lunches!

Author: Stephanie McKercher, RDN

Recipe type: Entree, Lunch, Dinner

Cuisine: Spring, Summer, Vegan, Vegetarian, Plant-Based, Dairy-Free

Serves: 3-4

INGREDIENTS

• 2 bundles dried udon noodles (preferably whole wheat, substitute with another Asian-style noodle if desired)
• 2 tablespoons toasted sesame oil
• 2 cups asparagus, ends chopped off and thinly sliced on a bias
• 1 cup frozen shelled edamame
• ¼ cup chopped green onions
• 1 tablespoon sesame seeds
• 1 tablespoon rice wine vinegar
• 1 teaspoon maple syrup or honey
• 1 teaspoon soy sauce or tamari
• ½ teaspoon fresh grated ginger
• 1 cup packed roughly chopped baby spinach
• Optional toppings: black pepper, crushed red pepper, crumbled seaweed snacks (I used wasabi flavor)

INSTRUCTIONS

1. Add noodles to boiling water and simmer 5 minutes or until cooked. Drain and rinse noodles with cold water and set aside.
2. While noodles are cooking, heat oil in a wok or large skillet. Once hot, add asparagus and cook 3-4 minutes. Add edamame, green onions, vinegar, maple syrup/honey, soy sauce/tamari, and ginger and cook until edamame is warmed through, 3-4 additional minutes.
3. Add baby spinach and toss with noodles until mixed and noodles are coated in sauce. Remove from heat and top with black pepper, crushed red pepper, and/or crumbled seaweed snacks as desired. Serve hot or allow to cool to room temperature. Noodles can also be chilled and served as a salad. If noodles are sticking together, mix with 1-2 additional teaspoons oil as needed. Enjoy within 5-7 days.

Stephanie McKercher, MS, RDN is a recipe developer, intuitive eating cancer dietitian, and food photographer behind The Grateful Grazer blog, where she shares delicious healthy recipes that make healthy eating fun again. Stephanie lives in Denver, Colorado, where she takes every opportunity to get outside with her husband and their dog, Neil Young. Connect with Stephanie on Instagram, Facebook, Twitter, and Pinterest.

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This has been another installment of the Running with Spoons Thinking Out Loud link party, where randomness is the name of the game. Thanks to Amanda for hosting.

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