Healthy Eating
Noodles for Maggie
Date: 2026-06-15 14:57:40
Frankie goes to Hollywood and we are cooking in the van and getting ready for our first collab.
Check out all the amazing things Maggie is doing for the community.
Maggie Baird IG https://www.instagram.com/maggiebaird
Supportandfeed.org
https://climatekitchen.wellbeings.org/
Collab video coming soon.
Noodles for Maggie
Servings 4
INGREDIENTS
1 Udon noodle Dry pack (3 portions)
1 cup dried shiitake mushrooms, pre soaked
12 baby bok choy, leaves separated and washed
1 bunch Dino kale, stems removed, chiffonade
½ red onion, julienned
1 numb (thumb size) ginger, peeled, half minced, half julienned for garnish
2 garlic cloves, roughly chopped
2 limes, one zested and juiced, one juiced
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/2 teaspoon white peppercorns
1/4 cup soy sauce
3 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon maple syrup
3 tablespoon grapeseed oil
Salt and black pepper, as you like
1 cup cilantro, leaves picked, ¼ cup stems diced from same bunch
3 green onions, diced
STEPS
Soak 1 cups dried shiitake mushrooms, soaked in cold water for at least 30 minutes. When ready, squeeze out all liquid and reserve the soaking liquid, you’ll use both. Remove any hard stems and slice the caps thin.
Cook Udon noodles in boiling water until just done with a little bite remaining. Strain into a bowl, rinse with cold water to stop cooking. Set aside.
In a dry cast iron pan over medium-high heat, toast coriander seeds, cumin seeds, and white peppercorns together until you can smell them, just a few seconds. Pull them off immediately and add to a mortar.
Pound the toasted spices with minced ginger, garlic cloves, roughly chopped, pinch of salt into a rough paste. Add the diced cilantro stems and pound once more to combine.
Heat grapeseed oil in the same cast iron over med-high heat. Add the sliced shiitakes. Season with a pinch of salt and black pepper. Let them develop a golden sear before stirring.
Add the paste to the pan with the mushrooms. Add a splash more oil if needed and fry the paste to cook out the rawness about a minute. Add baby bok choy then red onion, stir to coat everything. Cook until the bok choy leaves are wilted.
Deglaze with the reserved mushroom soaking liquid, let it reduce by half, then remove from heat.
Make the dressing: In the mortar (still carrying paste flavor), combine the juice and zest of limes, soy sauce, sesame oil, rice wine vinegar, julienned ginger and maple syrup. Stir to combine. Taste — it should be savory, bright, and just barely sweet.
Build the bowl: Add kale to a large bowl. Pour the dressing over and toss. Add the noodles and toss again. Add the bok choy and shiitake mixture and fold everything together.
Top cilantro, green onions and serve at room temperature or cold.
