Udon Chard Wraps

We leave San Antonio in 40 days. We drive to Boston in 40 days. We leave Texas in 40 days. We start searching for an apartment in 44 days. We go to Paris in 50 days. We go to Hawaii in 76 days. We go to Arcadia in 92 days. And I become a medical student in 96 days. 

Woah, that’s a lot of countdowns. I’ve been trying to ignore them recently though…just having fun with what I can do now, read books, teach children, read the newspaper…sleep late. All things I hope I can still retain to some extent in medical school.

That’s one of my bigger fears, that it will be a “step back” in some way. That I have just gained my adult life, and it will be yanked away from me by school. Don’t get me wrong, I am ridiculously excited for medical school, and going back to studying, but I am worried that I will gain a myopic perspective about studying, and I don’t want that. I want to continue to be well-rounded, read books, cook, make random political commentary, etc. I understand that I can’t do it to the extent that I am now, and I don’t really want that, but I am going to work damn hard to keep it. Luckily, I also think Tyler will help me out in remembering that hey, I can and should take breaks! Anyways, on to the recipe! 

These udon chard wraps are really freaking good! Albeit kind of messy to eat…

They are already vegan, but they are easily made gluten free if you substitute the udon noodles for rice noodles, or for quinoa. Try them, seriously. They might sound weird, but don’t run away…I swear! They’re great! Also, they’re pretty easy to make…it took me just under 30 minutes.

Udon Chard Wrap 

There are 3 parts to this recipe: sauce, chard leaves, and noodles. 

3 tbsp. peanut butter 
1 tbsp. toasted sesame seed oil 
2 tbsp. soy sauce
squirt of your favorite hot sauce (mine is sriracha) 
handful of chopped chives 
slightly less than 1/4 cup water

Stir these items all together, and you have yourself one tasty sauce! Add some salt if needed. 

Some tofu, cubed
udon noodles

Cut up the tofu into cubes, and saute them in some olive oil until they are lightly brown on either side. 

While this is happening, boil some udon noodles until they are the softness you like. Strain the noodles, and then mix the sauce into the noodles and let it cool.

Chard Leaves

Bunch of rainbow chard leaves, that are relatively in tact still

Cut off the stems of the chard leaves, until it’s just the leaves. On the bottom of the leaf, there will still be a thick stem left…cut it out careful. 

When everything is done, lay out a chard leave, fill the middle with a bit of the noodles, put a few slices of avocado, or some walnuts or pumpkin seeds in the middle, a splash of hot sauce, and roll it up like a burrito. Enjoy! 

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