Homemade Udon Noodles

Udon Noodles Stir Fry

I have a huge brag! This week I wrapped up the online video cooking school called Rouxbe and I graduated with my plant based course certificate.

I received my chef certificate many years ago from the New York Restaurant School but this course was different in that it features only plant based recipes and cooking techniques.

Why plant based food? If you been aware of what’s happening in the food and health world, you’ve noticed that there’s a proliferation of high end vegetarian restaurants as of late like Dirt Candy, The Butchers’ Daughter, and By Chloe. Although people have been eating a vegetarian diet for many years, the scientific research is proving that this way of eating is easier on our planet as well as better for our health.

I firmly believe that the way to go is to eat more plants and eat less meat.

So I decided that I wanted to learn more about how to make vegetarian food taste good. I remember when I was in college and I decided to be a vegetarian for a period of time. It was a trend, but today, it’s way more than a trend. It’s a lifestyle that is here to stay.

I am truly amazed by everything I have learned in this course,. In this plant based course I learned everything from knife skills, how to create delicious sauces with nuts and how to cook grains and beans as well as, a cooking new things like tempeh, seitan, and homemade noodles.

I loved the class on how to make homemade Udon Noodles as this is something that I’ve never cooked before from scratch. These thick Japanese wheat noodles, are chewy and traditionally served in hot broths, soups, or stir-fry.

Make this your sunday project, it is fun, active, and delicious.

Here are the five simple steps to making homemade udon noodles: