vegetarian week day 2

We had a great Asian noodle dish with authentic scallion pancakes for night two of vegetarian week. I was determined to have all of our vegetarian weekend be: 

• Filling
• Flavorful
• Diverse in ingredients

While it is common to replace meat with things like tofu or tempeh, we didn't do this. If you like tofu, it would be  a great addition to this dish.

lemon ginger udon

Serves 4

1 lemon, zested and juiced

1 1/2 inch piece of fresh ginger, grated

1/4 c. rice vinegar

1/3 c. soy sauce

1 1/2 tbsp honey

1 tbsp sesame oil

3 tbsp extra virgin olive oil + 1 tbsp 

9-10 oz udon (or you can use fettucine or linguine)

1 tbsp butter

2 medium carrots, shaved into ribbons with a vegetable peeler 

1/3 c. red onion, large dice

1 c. bok choy, shredded

Handful of cilantro, chopped

• Combine lemon juice, lemon zest, grated ginger, rice vinegar, soy sauce, honey, sesame oil, and EVOO in a jar. Shake to combine. 
• Prepare udon in salted water. Drain and set aside. 
• In a wok (or large skillet) heat 1 tbsp EVOO. Melt 1 tbsp butter into oil. Saute carrot and onion for 2-3 minutes. Add bok choy and a few tablespoons of the sauce.
• When bok choy has wilted, toss udon and remaining sauce together with vegetables. 
• Serve with cilantro on top. 

scallion pancakes

Serves 4

1 1/4 c. flour

2/3 c. water

Extra virgin olive oil

Salt

4-5 scallions, finely chopped

• Mix flour and water until it forms a soft dough. Knead for 2-3 minutes until the dough is smooth and elastic. Cover with a damp paper towel for 30 minutes. 
• Cut the dough into 2 equal parts. Set one piece aside. 
• Spread cutting board or counter with a small amount of oil and roll one piece of dough out into a thin rectangle using a rolling pin, around 10 x 12 inches.
• Sprinkle half of the scallions evenly across the rectangle. Roll tightly, creating a long snake of rolled up dough. 
• Coil the roll, then using an oiled rolling pin, roll out into a "pancake." Repeat for second piece of dough. 
• Heat a skillet with 2 teaspoons of olive oil and cook the pancakes, 2-3 minutes on each side, or until golden and flaky.
• Cut each pancake into 6 wedges and serve 3 wedges to each person.