Curried Udon Noodles...Roasted Green Beans...Asian Slaw with Honey Ginger Balsamic Dressing

Curried Udon Noodle Stir-Fry (Source: Veganomicon)
½ lb dried udon noodles

Curry Roux sauce
2 T peanut oil
2 T flour
1 ½ t curry powder
½ t garam masala
½ cup vegetable broth
2 t sugar

Udon Stir-Fry
2 T peanut oil
1 large yellow onion, sliced
1 t grated fresh ginger
½ lb broccoli, chopped
¼ cup veg broth
2-3 T soy sauce

Prepare the udon first. Drain and rinse with cold water.
Curry Roux: Combine the flour and peanut oil in a small saucepan. Cook over med-low heat stirring constantly with a spoon until mixture browns to the color of caramel – about 10min. Stir in curry and garam masala and cook for another minute. Switch to using a whisk, then pour in the veg broth in a steady stream. Whisk in the sugar and cook the rouzx, stirring constantly until thick sauce forms. Remove from heat and set aside.

Stir-Fry
Heat 2 T peanut oil in a large skillet. Add onions and cook until softened. Add ginger and broccoli and stir-fry until broccoli is bright green. Add noodles to broccoli, sprinkle with soy sauce and stir-fry 2-3 min. Whisk ¼ cup veg broth into curry roux in the saucepan. Pour the sauce over the udon stir-fry and stir to coat everything. Cook until sauce is simmering and noodles are warm.

My sister-in-law has blessed me with several tasty gifts recently. She visited the Tasteful Olive in old Overland Park and bought me Blood Orange Fusion Olive Oil, Tangerine Balsamic Vinegar, Honey Ginger Balsamic Vinegar, and Roasted Onion Cilantro Olive Oil - so generous and thoughtful!!!! My sister-in-law makes this amazing salad of tossed romaine, fruit (peaches, grapes, oranges - whatever she has on hand!), roasted almonds and drizzles of Blood Orange Fusion and the Tangerine Balsamic. It is to die for!!!! Seriously, I could eat that salad every single day (and have since the day she bought it for me :-) ). I was excited to try the other treats and used both in today's lunch.

Roasted Green Beans
1 lb fresh green beans, washed, ends snipped
2 T Roasted Onion Cilantro Olive Oil
1/2 t coarse sea salt

Toss all ingredients. Line baking sheet with foil and spray with cooking spray. Pour beans on sheet. Bake at 425 10-15 min - we like ours a bit crisp and brown.


Asian Slaw with Honey Ginger Balsamic Dressing
2 cups shredded cabbage
1/2 cup mandarin oranges
2 T toasted sesame seeds
2 T Honey Ginger Balsamic Dressing
1 T sesame oil

Toss all ingredients and serve. Letting the mixture sit for 20-30 min allows flavors to meld even more if you have the time.