Vegan Recipes – Carrot Ginger Udon with Kombu – Plant Based Cooking


Vegan Recipes – Carrot Ginger Udon with Kombu – Plant Based Cooking video:



More about Vegan Recipes – Carrot Ginger Udon with Kombu – Plant Based Cooking: This is my take on a Japanese Seaweed Salad.
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▼▼▼▼▼▼Recipe Below▼▼▼▼▼▼▼
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INGREDIENTS:

**Udon and Kombu**

2 Cups Kombu Soaked in Water for 1 hour

1 9.5oz pack Udon

**Carrot Ginger**

3 Carrots Julienned

2 Cloves Garlic minced

30-45g Ginger Microplaned or minced

The Juice of 1 Lime

Tamari to Taste

INSTRUCTIONS:

1. Soak your dried Kombu for 1Hr

2. Bring 3 quarts water to a simmer and cook the Kombu for 20min and save the water

3. Drain the Kombu and using the Kombu water cook the Udon noodles until soft 4-7min

4. Julienne 3 Carrots

5. Mince 2 Cloves of Garlic

6. Microplane or Mince 40g of Ginger

7. Sautee The Garlic and Ginger on high heat for 2 min, then add the drained Komu

8. Saute for 2-5min more or until the Carrots are soft

9. Add the Juice of 1 Lime

10. Add Tamari to taste and the Microplaned Garlic

11. Serve Cold or Hot

Enjoy!

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