Yondu Recipe #1 Sesame Soba Noodles

OK let's turn this #WFPB

Here is the original recipe on the Yondu site:

Sesame Soba Noodles

Now create a #WFPB equivalent - in my experience about the same prep time, some 25-30 mins - I have adjusted it for a dinner for one, and in the process, we drop the oil and the egg and it tastes even better:

• 1 bunch soba noodles, cooked (typically 6-7 mins)

Veggies

• 2 medium onions cut-up fine, or shredded on a mandoline
• 2-3 garlic cloves, minced
• 1 good sized crown of broccoli, cut into florets and stems sliced.
• 1 bunch scallions, trimmed and cut into 1-inch pieces
• 1 TBSP Yondu
• 1- 1.5 cups of water

Dressing

• 2 Tbsp rice vinegar
• 1 Tbsp Dijion mustard
• 1 Tsp Yondu
• 2 tsp grated ginger
• 1 Tbsp roasted sesame seeds
• 2 Tbsp grated ginger
• 1-1.5 Tsp of date sugar

Prepping, Serving

• cut up the onions and dry roast 5 mins at 425F (medium high)
• mince the garlic, and add after 5 mins
• stir fry for 5 mins at 425F while adding a few table spoons of the water with Yondu as needed to liquify
• on this bed of onions and garlic pour a cup of water with 1 Tbsp Yondu and add the broccoli and scallion chunks.
• simmer at low temp until the broccoli is done, some 20-30 mins.
• add in the cooked soba noodles at the end.
• Mix the dressing in a blender and poor it over the pasta
• sprinkle on the sesame seeds, and any other garnish you might like, e.g. sliced peppers, hot or mild as you prefer, or hot pepper flakes, etc.

 Just enjoy it. This dish and a good size salad could make a meal. Easy.

 

I discovered Yondu at the Plant-based World Expo & Conference

Here is the Yondu website explaining what Yondu is.

Clearly, it is of Korean extraction, and it's a fermented brew from soybeans and veggie broth, but it is fermented in its own juices, with very little salt, which is the problem with some fermented projects like kimchi or Tianjin preserved vegetables. It seems expensive, but it's actually economical for you can use it just one teaspoon at a time.

It is amazing, you can cook without salt, and this chef does not yet know how to cook without oil, but you can absolutely make any veggie dish without oil.

Here was my first delicious recipe with some Organic Swiss Chard from ShopRite on the Bruckner:

A side of Swiss Chard with Yondu 

Ingredients

• One bunch of Swiss chard
• some fresh turmeric, minced, or turmeric powder
• three small or two medium onions, cut up fine.
• 3-5 cloves of garlic, minced
• 1 cup of water
• 1 tsp of Yondu

 Preparation

• Caramelized some onions, 5 mins dry roasting at 425F(Medium/high)
• followed by gradually adding some minced garlic and fresh turmeric (always available at Al Aqsa on my street) and stir-frying for another 5 mins at 425F with some splashes of veggie broth.
• Cut up the stems of the chard in 1/4" pieces, and added on top of the caramelized onions, while adding 1 cup of water with one tsp of Yondu.
• Cooked for 10 mins at 275 F (Medium). 
• Cut up the leaves in 1"strips, and put them on top of the onions and stems, and cooked for another 10 mins at 275F.

The result: a quick and easy side of veggies.