I’ve said many times but it’s so true! Every day is earth day for me and most kind lifers! But in celebration of this magnificent planet, will you join me again in encouraging friends and family who aren’t plant-lovers to try going veg for Earth Week (4/22-4/28)? Making changes to your diet has one of the most powerful impacts on reducing one’s carbon footprint and helping heal the planet. Plus, you will be introduced to world full of vibrant delicious foods! Loved ones can take the “VegPledge” for the week and receive tons of support and recipes. Plus, you can check out all the veg-friendly delicious restaurants in your community and make it a fun yet nutritious adventure. Watch the cute video below for pledge inspo!
To kick off veg-week I’m sharing my Fat Fried Noodles recipe from The Kind Mama below. I love these noodles! They’re great and way healthier than takeout 🙂 Plus, you can get creative with any veg you have on hand or prefer. I like to top the whole thing off with some tempeh (especially my favorite teriyaki tempeh from Rhapsody Natural Foods!).
Ingredients
1 package (12 ounces) Annie Chun’s Japanese-style udon noodles or 1 package (8 ounces) whole wheat udon or soba noodles
1 tablespoon olive oil, toasted sesame oil, or plain sesame oil
1 close garlic, minced or pressed in a garlic press (optional)
2 tablespoons toasted sesame oil + more for finishing
1 onion, sliced into half-moons
2 pinches of sea salt
8 shitake mushrooms, cleaned, stems removed, and sliced
2 cups carrots, cut into matchsticks (about 2 carrots)
1/2 cup red cabbage, sliced thin
3 teaspoons shoyu or tamari
1/2 cup frozen organic corn or kernels from 1 ear fresh corn
1/4 cup spring water
1 scallion, chopped, for garnish
Sesame seeds, for garnish
Cook the noodles according to package, then drain and rinse with cold water. Set aside.
Heat the olive oil in a large skillet over medium-high heat until the oil begins to shimmer.
Add the garlic (if using), ginger (if using), and onion. Throw the salt into the pan to help draw out the onion’s sweet juices. Keep stirring as the aromatics get soft and translucent, about 1 minute. Add the mushrooms and cook until they release their moisture and soften. Toss in the carrots and continue to stir for another few minutes before adding the cabbage. Season with 1 teaspoon of the shoyu and cook for another 2 minutes.
While the pan is still on the heat, heap the noodles on the cooked veggies, then add the corn and the remaining 2 teaspoons of shoyu-but don’t stir them into the vegetables. Sprinkle in a little of the water, if necessary, to make sure the vegetables on the bottom of the pan don’t stick. Reduce the heat to low and cover the pot. Cook for 5 minutes, or until everything cooks together, then remove from the heat. Finish with drizzle of toasted sesame oil and a sprinkling of scallions and sesame seeds. Serve piping hot or at room temperature.
If you’re adding tempeh. If using uncooked tempeh such as Lightlife Smokey Tempeh Stripes, add 1/2 to 1 6-ounce package to a small pan with a bit of water. Cover the pan and steam the tempeh over low heat for 15 minutes. (You could also use a steamer basket over boiling water.) Cut the tempeh into bite-size pieces and add it to the pan with your vegetables. If you’re using cooked tempeh such as Rhapsody Teriyaki Tempeh, cut a 1/2 to 1 6-ounce package into bite-size pieces and either throw it right in with your vegetables to warm it or sear it in a small skillet with a bit of oil and serve it over the top of the dish.
