Miso Udon Stir-Fry with Greens and Beans
- 1 lb. broccoli, stems sliced thinly, tops cut into florets
- 8 ounces brown rice udon noodles
- 1 tsp olive oil (or more if needed)
- 6 cloves garlic, minced
- 1 bunch Swiss chard, coarse stems removed, chopped roughly
- 1 cup thinly sliced green onions, plus extra for garnish
- 1/2 tsp salt
- 1 (16-ounce) can azuki beans, drained or rinsed
- 1/3 cup miso
- 1/2 cup hot water
- 4 tsp toasted sesame seeds
- Sriracha hot sauce, to serve
Prepare a pot of salted water for cooking the noodles.
Preheat a large skillet over medium-high heat. First, saute the broccoli with a bit of nonstick cooking spray and a pinch of salt for about 5 minutes. Cover the pan and flip once or twice. The broccoli should be browned in some spots. Add a splash of water at the end, then cover for another minute. The pan should be steaming. Remove the broccoli from the pan and set aside.
At this point, the water should be boiling. Use a mug to remove 1/2 cup of water; you can use that to mix into your miso in a few steps. Then cook the noodles according to package directions. Drain when ready.
Now we'll put everything together. Preheat the large pan again, over medium heat. Saute the garlic in the oil for about a minute, until fragrant. Add the chard, scallions, and salt, and saute for about 5 minutes, until wilted. Add the beans and let heat through.
In the meantime, in a mug or measuring cup, mix together the miso and warm pasta water until relatively smooth.
Add the drained noodles to the pan, along with the miso mixture and broccoli. Saute for about 2 minutes, using a pasta spoon, making sure everything is nice and coated. Taste for salt. To serve, top with sesame seeds, scallions, and Sriracha.