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Udon Soup with Baby Spinach Bok Choy and Tofu

Buckwheat Noodle Salad

By Barbara Beltrami

I heard a quote the other day. Unfortunately I don’t know its source, but it’s too good not to share. It goes something like this: “There will be peace when everyone in the world has enough noodles to eat.” And it occurred to me that noodles are one of those foods that cross so many cultures around this war-torn world. Call it what you will … udon or tagliatelle or nudel or cabeza, or lokshen, the noodle is a staple of myriad ethnic cuisines. Basically composed of flour and water and sometimes eggs, noodles sustain and enhance so many diets in so many ways …when they’re available. Some food for thought.

Buckwheat Noodle Salad

Buckwheat Noodle Salad

YIELD: Makes 4 to 6 servings


1/3 cup rice vinegar

1 teaspoon sugar

2 tablespoons freshly grated ginger

1 tablespoon honey

2 tablespoons soy sauce

2 teaspoons sesame oil

2 teaspoons Sriracha

¼ cup peanut oil

¾ pound buckwheat noodles

½ cup freshly grated carrot

1 red bell pepper, diced

1 large cucumber, peeled, seeded and shredded

3 scallions, trimmed and thinly sliced

4 large or 6 small radishes, thinly sliced

1 handful cilantro leaves, finely chopped


In a large bowl, whisk together the vinegar, sugar, ginger, honey, soy sauce, sesame oil, Sriracha and peanut oil. Cook the noodles according to package directions, then rinse in cold water and drain. Add to vinegar mixture and toss well. Top with carrot, bell pepper, cucumber, scallions, radishes and cilantro. Serve at room temperature with grilled shrimp or chicken.

Udon Soup with Baby Spinach, Bok Choy and Tofu

Udon Soup with Baby Spinach, Bok Choy and Tofu

YIELD: Makes 4 servings


One 8-ounce package udon noodles

3 tablespoons sesame oil

1 tablespoon peanut oil

¾ pound tofu, patted dry and cut into 12 pieces

Coarse salt and freshly ground pepper to taste

One 10-ounce package baby spinach, washed

2 heads bok choy, thinly sliced

6 scallions, thinly sliced

¼ teaspoon crushed red pepper flakes

3 tablespoons tamari

¼ teaspoon sugar

1/3 cup chicken or vegetable broth


Cook noodles according to package directions. Place 2 tablespoons of sesame oil in a medium skillet over medium heat. Season tofu with salt and pepper and cook in oil until golden brown on all sides, about 2 minutes; remove and set aside to keep warm. Add remaining tablespoon sesame oil, peanut oil and veggies to skillet and cook, tossing frequently, until just wilted and soft, then add the red pepper flakes, tamari, sugar and broth plus any juices from the veggies. Ladle into 4 bowls and top with tofu pieces. Serve hot with sautéed sliced beef, chicken, pork or fish.

Noodle Pudding

Noodle Pudding

YIELD: Makes 6 servings


4 eggs

2/3 cup sour cream

Salt and freshly ground pepper to taste

2 tablespoons sugar

2 cups cottage cheese

5 cups cooked egg noodles

3 tablespoons bread crumbs

2 tablespoons unsalted butter


Preheat oven to 375 F. In a large bowl beat together the eggs, sour cream, salt and pepper and sugar; stir in cheese and noodles. Butter a 2-quart baking dish and transfer mixture to it; sprinkle with bread crumbs and dot with butter. Bake until thoroughly heated and top is crisp and golden, about 30 to 40 minutes. Serve hot, warm or at room temperature with a green salad.