More Udon- with Walnuts!

I think M's favorite kind of noodle is udon.  I really, really do.  I can't say that myself, becauce I love all kinds of noodles, really, but udons are great!  I love their texture, and their thickness makes them seem so luxurious and rich.  The miso- based sauce in this recipe seemed to really do the trick for the veggies, and both M and I loved the walnuts.  The mixture of veggies is really quite vibrant- I love the look of this stir fry too- very photogenic!

We had never actually had walnuts on a stir fry before, but when I saw this recipe, I was inspired to take some of it's basic elements, change the veggies, and came up with this recipe. 

I added a little hot sauce to my bowl, but I just wanted a little heat tonight.  The noodles don't really need it, but it was an excellent addition, I thought. 

I created this recipe with veggies enough for 3 servings, because that is the amount on udon that needed to be used up.  Just increase the sauce a bit, and add a few more veggies, and this could easily become a four serving dish.

Ooooh!  I had a little project of placemats going on, and M and I finally finished them this morning.  On one side, they are neon yellow with flowers, and on the other they are black with big colourful circles.  I will try to post a picture soon.  They are quite nice, and they look great.  It's cool to be able to say they are homemade! 

Miso Walnut Udon Noodles

Serves 3

Inspired by  Gardian.co.uk

http://www.guardian.co.uk/lifeandstyle/2010/jan/23/udon-noodles-miso-walnutottolenghi

½ large red bell pepper, chopped
1 large carrot, coined
3 green onions
3 cups shiitake mushrooms, chopped
1 cup snap peas, trimmed
1 generous cup broccoli, cut into florets
6 oz tofu, pressed and cubed
Salt
1/2 tbsp grated ginger
2 large garlic cloves, crushed
1 tbsp miso paste
3 tbsp mirin
3 tbsp soy sauce
1 ½ tbsp agave nectar
Water or broth, as needed
3 servings fresh udon noodles, cooked
Walnuts, for topping

Mix together the miso, mirin, soy sauce, and agave. Set aside

Heat a wok over medium high heat. Add a bit of water, and add the carrot and shiitakes, adding more water as needed to prevent sticking. Cook for 1-2 minutes. Add the broccoli and peas along with the ginger and garlic. Stir fry for 2 more minutes. Then add the green onions and bell pepper. Cook until veggies are almost finished, then add the sauce and tofu. Heat through, add the udon, and stir until the sauce has coated everything. Serve, topped with walnuts.