Inside BODY Cafe: Udon Noodle Bowl Recipe
Ingredients from a chef’s menu and family recipes have much in common –– they’re often kept secret. There is merit to keeping things coveted and close, but there is also value in contributing to a greater cause. In this case, sharing recipes allows us to reach people outside of our tranquil cafe to extend the message of BODY. It isn’t news that a plant-based diet will radically change one’s health for the better, but what might still take some convincing, is how to make plant-based meals craveable and familiar.
Gone are the days of Buddha bowls with brown rice, chickpeas and kale. While still whole and delicious, BODY prefers taking classics and turning them into stand-out plant-based versions that taste even better. Enter our Udon Noodle Bowl, a best seller on our menu due to its rich umami flavor, thick-cut udon noodles, and locally sourced produce. Every recipe at BODY can be traced to the source, from the soil where it’s grown, to the farmer that harvests it— including ourselves! Since local produce is paramount to our mission, we have 3 hydroponic tower gardens growing dozens of greens from lettuce and spinach to herbs and celery.
To emulate our Udon Noodle bowl at home, follow this simplified recipe:
1 package of fresh, thick Udon Noodles
1 c cauliflower florets, 1/2 c julienned parsnips, 1/2 c julienned carrots, all roasted
1 c napa cabbage, shredded
Handful of mixed greens like spinach and roughly sliced chard (2” pieces)
Soy ginger sauce
1/2 c Tamari
1/2 c water or vegetable broth
2 TBSP Fresh grated ginger
1 tsp Sesame oil
1 tsp Rice vinegar
1 TBSP agave
1 TBSP corn starch
Pinch of red chili flakes, to taste
1. Roast cauliflower, parsnips, and carrots at 400ºF until fork fender. Set aside.
2. For the sauce: combine and whisk all ingredients until incorporated, and set aside.
3. Set a pot of water to boil, add in udon noodles until al dente.
4. Set a wok or pan to medium heat and add the noodles, sauce and roasted vegetables, once the sauce comes to a low simmer, add in fresh greens. Sauté for two more minutes then remove from heat and serve.
We hope this brings you as much joy as it does in our cafe. It’s a dish our guests can’t get enough of and is incredibly nourishing while also being whole foods plant-based. If you’re gluten-free, replace udon noodles with gluten-free sweet potato noodles!