The early hours of the morning are starting to feel like ME time. On school days, I usually wake up at 6 am while the sky is still dark. I get dressed in the silence of the morning and try not to wake Sebastian with the creaking of the old wooden floors. As soon as I open the bedroom door, I am greeted by Donut (the kitten) trying desperately to paw his way into the room. I pick him up, give him a good squirmy belly rub and then head into the kitchen to feed us both. Over the winter break, I started a morning ritual of drinking fresh ginger lemon tea before I put any food into my body. I find that it calms my insides and gives me something to do with my hands before I can think straight. It is meditative standing over the counter, the blueness of the morning slowly creeping in through the kitchen window, peeling and dicing ginger while I listen to the silence.
I am starting to realize (or really just think more deeply) that daylight has a profound effect on my state of mind. Especially in winter when the days are so short and cold, natural light has become a solace that I gravitate towards. I think this is most true of morning light. Its dull greyness feels like a blanket that I can fumble through. It is just me (and Donut) for those early mornings and I feel that I can be sort of undeveloped. I don’t need to be any person or idea of myself but instead can just fall back into the light and comfort of the shallow winter sunrise.
This noodle bowl is a reflection of the development of my day. If the mornings are grey and still, I need the rest of my day to pop with some color and excitement. I am so stoked about eating colorful foods that I sometimes just pick things up in the grocery store because they look pretty – and also usually taste great (whattttup romanesco)! I’ve been making a big effort to eat more raw veggies each day because well I definitely don’t follow a raw foods diet I get a biiiiig thumbs up from my body when I eat lots of fresh raw veg. When I was a kid (tangent disclaimer) I was a HUGE fan of The Land Before Time movies. An image that has always stuck with me is the cute lil’ dinos chomping away at their fresh green leaves! So basically what I am saying is that my constant goal in life is to look like this.
Anyways lovelies, I hope you are all having a great week and I highly encourage you to check out this noodle bowl. The crunch of the veggies with the addicting creamy minty peanut sauce was enough for me to eat this bowl for dinner, lunch, and then dinner again. I’m heading to Pittsburgh next week (reading week woooooo) with Sebastian to visit his brother, so I might be a bit quiet on the social media front. I promise pictures and stories when I return though!
Fresh Udon Noodle Bowl With Minty Peanut Sauce
Makes 2 bowls – can easily be doubled to serve more
I originally intended to make these bowls with soba noodles, but the grocery store was sold out. I love the way the bowls turned out with the udon noodles, but if you prefer soba noodles they are also a great option.
Fresh Udon Noodle Bowl With Minty Peanut SaucePrint Recipe
- Noodle Bowl
- Half a medium-sized butternut squash, peeled and cubed (plus oil s +p)
- 6 oz udon noodles (or sub soba)
- 1 small beet, grated
- 1 carrot, grated
- 4 - 5 radishes, quartered
- Half a medium cucumber, diced
- Mint leaves to garnish
- Minty Peanut Sauce
- 1/4 cup creamy natural peanut butter
- 4 - 5 sprigs of fresh mint
- Juice of 1 lime
- 1 tbsp sriracha
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 2 tbsp soy sauce
- 2 tbsp water
Preheat oven to 400.
To make the sauce combine all of the ingredients in a high-powered blender (or food processor) and pulse until smooth. Set aside.
Toss the cubed butternut squash with approx. 1 tbs oil and salt + pepper. Lay it out on a baking tray and place it in the oven. Bake for 25 - 30 minutes.
While the squash is baking prepare the other ingredients. Grate and dice the vegetables, and cook the udon noodles as instructed on the package (I cooked mine in boiling water for approx. 4 minutes). Drain the noodles and toss with 1 tbsp coconut oil to prevent sticking.
To serve place half the noodles into each bowl. Top with cubed butternut squash, cucumbers, radishes, beet, carrot, and mint. Generously drizzle the sauce over bowls. Enjoy!
You might also like:
- Black Sesame Chocolate Chunk Cookies
- Nectarine + Sweet Potato Summer Salad With Garlicky Lime Dressing
- Oat Date Sandwich Cookies With Rhubarb Ginger Compote
- Minty Spelt Berry, Brussels Sprout & Purple Cabbage Salad
- Carrot & Cabbage Salad With Sesame Lime Dressing
- Earl Grey Waffles Sweet Lucuma Coconut Cream
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Read more about me…