HIGH-PROTEIN UDON NOODLE MEAL-PREP

I’m glad I tried this one. The simplicity, speed, and lack of dishes make it worth making again. I used vacuum sealed fresh udon for the noodles although next time I might try some buckwheat soba or tofu noodles. I did what other suggested and doubled the sauce and reduced the water in it by half. There was some sauce left over but I don’t think a single batch would have been enough. I stirred some Asian garlic chili paste into my own bowl at the end and I highly recommend that addition. I used 12 oz of frozen shelled edamame which looked like about 3 cups. I would halve the amount of edamame next time. The recipe made 3 solid bowls.

I found this serving to be really generous! I would say it’s more than four servings for me and I double the sauce as seen in the other comments. I also didn’t have fresh shiitake mushrooms and had used brown mushrooms. I used a few dry shitake and used the soaked water in the sauce it still turned out great. Definitely would make again.

Used 2 packages of the vacuum sealed noodles

I added more 1 Tbl miso and probably 2 Tbl fresh ginger, but next time I think I'd add more of all the sauce ingredients and use a little less water. It was definitely satisfying meal.

Good

Family enjoyed although I couldnt find miso paste where I live so I replaced all of the water with miso broth. Definitely will be making again.