Tamari & Maple Grilled Leeks with Udon Noodles
Leeks’ subtly complex yet mild flavor lends them to a variety of Asian applications. They are often found stir-fried or braised in Japanese dishes, especially with noodles.
Ingredients
5 medium leeks, dark greens removed
¼ cup tamari
3 Tbsp. maple syrup
2 Tbsp. rice vinegar
2 Tbsp. toasted sesame oil
¼ tsp. ground coriander seed
¼ tsp. fresh cracked black pepper
8 ozJapanese udon noodles
2 Tbsp. white or black sesame seeds, toasted
3 Tbsp. chopped cilantro
Directions
Heat grill to high. Bring a large pot of water to a boil.
While the water heats, cut bottoms of roots off leeks, leaving just enough attached to hold the layers together. Cut in half lengthwise, rinse carefully and drain.
Whisk together tamari, maple syrup, rice vinegar, oil, coriander, and black pepper.
Cook noodles in the boiling water until tender, about 10 minutes. Drain, rinse, and set aside in a serving bowl.
Brush the flat (cut) side of leeks with some of the tamari-maple mixture and place on hot grill, cut sides down. Cover grill and cook for 4 to 5 minutes, until grill marks appear.
Turn down heat on grill (or push coals to one side), transfer leeks to a 12-inch cast iron pan (or double layer of aluminum foil) and drizzle with remaining tamari-maple mixture. Cover/wrap tightly and place over coolest part of grill for 8 to 10 minutes, until tender.
Drain the tamari-maple liquid into a serving bowl with the udon noodles, cut leeks into large bite-sized pieces and toss everything together.
Garnish with sesame seeds and cilantro.
Suggestions
Serve as-is or alongside grilled chicken, pork or tofu.
To learn more about leeks, read Dani Lind's Cooking Fresh article, "Leeks: Life Beyond Potato Soup."
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