I love udon noodles. I don’t know what it is, but somehow I love noodles the chunkier or the thinner they are. Udon noodles have the added bonus of being sold precooked, making them the perfect ingredient for a quick dinner. The only thing that actually takes time is cutting and cooking the string beans, the rest is just chugging things into a bowl!
The thing I have to note is that the tofu in this is really plain. I have been vegetarian/vegan for quite some time now, and I like the taste of plain tofu. However, if you are not a tofu fan, you can of course marinate the tofu beforehand. If you want to keep this quick, buy pre-flavoured tofu, the Albert Heijn has some that are pretty flavourful!
Ingredients for two noodle bowls:
- 300 grams of pre-cooked udon noodles (I used the Amoy brand, which comes in two 150 gram servings)
- 400 grams of stringbeans, cut into diagonal slices
- 200 grams of tofu, cut into cubes
- 150 grams of (frozen) edamame beans
- 2 sachets of miso soup
Optional: some salt to taste
- Add your string beans to a pan, bring to a boil and simmer for 8 minutes
- If using frozen edamame beans, thaw by putting them in some boiling water as well
- Add your cooked string beans, edamame beans, udon noodles and tofu cubes into a bowl
- In a glass or different bowl mix the miso and some boiling water, pour this over your noodles and veg!
- Enjoy your super easy and quick meal!
NOTE: To make this as a meal prep, just add the cubes of tofu, edamame beans and pre-cooked stringbeans to a bowl. Leave the miso paste in the sachet and the udon noodles in the plastic packaging. Pack everything together in a bowl and store in the fridge. The next day, get everything out, mix the miso with boiling water, get the noodles out of the package and pour over the miso soup! Dinner ready in 3 minutes!