Weekday Lunches: Udon Utopia

My current favorite go-to lunch to pack on Sundays and enjoy during the week is Udon Utopia.  My recipe differs week to week based on what's on hand, in the garden, and sounds good, and after much experimentation, I think below is the perfect balance.  I can prep it as the weekend winds down, close it in tough plasticware, and enjoy it from the client site on Monday or Tuesday.  Usually Monday.  Because it's my current favorite.

Hakubaku organic udon comes conveniently packaged in three portions. One bundle is enough for two meals when paired with a bunch of delicious vegetables.  The noodles soak up the dressing while en route, making them spicy and salty and irresistible.  Just wait!  You'll see.

Udon Utopia

Spicy Soy Dressing
1/4 c. pecan oil (can use olive if pecan not available)
1/4 c. soy sauce
1 tbsp good balsamic vinegar
1 dash sesame oil (use a light touch or this can overpower everything)
1 thumb-sized piece of ginger, mini-diced
2-3 dashes hot chili oil
1 tbsp sesame seeds

Udon Salad
1 bundle (3 oz) organic udon noodles
1 c. shitake mushrooms, trimmed and cleaned
1/2 c. sugar snap peas
1 bunch kale, ribs removed and shredded
1 large carrot, shaved
5 asparagus, shaved
3 green onions, chopped
Additional sesame seeds for garnish

Bring large pot of water to boi (no salt needed).  Add udon noodles, boil for 4 minutes.  Drain and rinse noodles in cold water.  Repeat rinse until noodles are cool to touch.

Steam mushrooms and peas in steamer basket over simmering water for two minutes, until crisp but cooked throughout.  Remove from steam basket to cool.

Shake all dressing ingredients together.  Pour into plastic travel container.  Add noodles, covering bottom on container.  Top with shredded kale, steamed mushrooms and sugar snap peas, shaved carrots and asparagus.  Top with green onions and sesame seeds.  Chill until takeoff.  Shake vigorously before enjoying.