Healthy Noodles with Okra

Here’s my go-to noodles with okra recipe, combining tender egg noodles with fresh okra in a simple sauce that brings the whole dish together. I’ve kept the ingredients straightforward but added a few special touches that make it extra good.

This dish has become my weeknight dinner lifesaver, especially during busy summer months when okra is in season. I often make a big batch because my kids always ask for seconds, and the leftovers heat up nicely for lunch the next day. Who doesn’t love easy meals that everyone actually eats?

What Kind of Okra Should I Use?

When shopping for okra, look for pods that are bright green and between 2-4 inches long – these are the most tender and have the best flavor for this noodle dish. Fresh okra is always better than frozen for this recipe, as it maintains a better texture and won’t release as much of the characteristic slime that okra is known for. You’ll want to pick pods that feel firm when you give them a gentle squeeze, and avoid any that have brown spots or feel soft. If you can only find larger pods at your store, they’ll work too, but you might want to cut them into smaller pieces since they can be tougher than the younger, smaller pods.

Options for Substitutions

This simple noodle dish can be adapted with a few substitutions if needed:

• Somen noodles: If you can’t find Somen noodles, try using thin wheat noodles like angel hair pasta or vermicelli. Rice noodles can work too, but cook them according to their package instructions as cooking times will differ.
• Japanese noodle sauce: No Japanese noodle sauce? Mix 3/4 cup soy sauce with 1/4 cup mirin (or 2 tablespoons honey mixed with 2 tablespoons water). If you don’t have mirin, a bit of sugar dissolved in water works too.
• Rice vinegar: Apple cider vinegar or white wine vinegar can replace rice vinegar – just use a little less (about 2/3 of what’s called for) as they’re slightly stronger.
• Okra: While okra gives this dish its unique texture, you could use green beans or asparagus if needed. Just know that the final texture will be different since okra has that special thickening quality.
• Sesame seeds: Out of sesame seeds? Try crushed peanuts or cashews for that nutty crunch, or simply skip the garnish – it won’t affect the main flavor of the dish.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking okra is dealing with its natural sliminess – to minimize this, avoid overcooking the okra and try cutting it into larger pieces rather than thin slices. A common mistake with somen noodles is overcooking them, as they only need 2-3 minutes in boiling water; any longer and you’ll end up with mushy noodles that won’t hold up in the sauce. When preparing the sauce, make sure to add the rice vinegar gradually and taste as you go, since too much can quickly overpower the delicate flavor of the noodles and okra. For the best texture and temperature balance, serve this dish immediately after combining the hot noodles with the room-temperature sauce, and don’t forget to pat your okra dry after washing to ensure it crisps up nicely when cooking.

What to Serve With Noodles and Okra?

This Japanese-inspired noodle dish pairs really well with simple sides that complement its light and fresh flavors. A side of chilled cucumber salad with a rice vinegar dressing makes for a cooling companion, while some pan-seared salmon or grilled chicken adds protein to round out the meal. If you want to keep things vegetarian, try serving it with some crispy vegetable tempura or a bowl of miso soup on the side. And don’t forget about pickled vegetables (tsukemono) – they add a nice tangy crunch that goes perfectly with these noodles!

Storage Instructions

Keep Cool: Once your noodles with okra have cooled down, place them in an airtight container in the fridge. They’ll stay good for about 2-3 days, though the okra might get a bit softer over time. It’s best to store the noodles and sauce separately if you haven’t mixed them yet.

Prep Ahead: If you want to get ahead on meal prep, you can cook the okra and prepare the sauce up to a day in advance. Keep them separate in the fridge, then cook your somen noodles fresh when you’re ready to eat – they only take a few minutes anyway!

Enjoy Later: When you’re ready to eat your leftover noodles, let them sit at room temperature for about 10 minutes. If they’re a bit sticky, just splash them with a tiny bit of warm water and give them a gentle toss. Add a fresh sprinkle of sesame seeds right before serving to keep that nice crunch.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 10-15 g
• Fat: 5-10 g
• Carbohydrates: 80-90 g

Ingredients

For the noodles:

• 100g somen noodles

For the sauce:

• 1 tbsp rice vinegar (unseasoned for best results)
• 1 cup Japanese noodle sauce (or mentsuyu sauce)

For the topping:

• 6 pieces okra (about 3 oz, trimmed and sliced)
• toasted sesame seeds for garnish

Step 1: Prepare the Okra

Begin by trimming the stems off the okra.

Boil the okra in a pot of water for 1-2 minutes to soften slightly.

Once boiled, remove the okra and slice it into thin rounds, which will be used as a topping for your dish.

Step 2: Make the Mentsuyu Soup Base

In a separate bowl, combine the mentsuyu and rice vinegar.

Mix well to create the flavorful base for the soup that will accompany the somen noodles.

Step 3: Cook the Somen Noodles

Bring a medium saucepan of water to a boil.

Once boiling, add the somen noodles to the water.

Cook the noodles according to the package instructions, gently stirring with chopsticks to prevent them from clumping together.

Step 4: Drain and Cool the Noodles

Once the somen noodles are cooked, drain them using a strainer.

Rinse the noodles under cold running water to cool them down quickly and stop the cooking process.

This will ensure they remain chewy and pleasant in texture.

Step 5: Assemble and Serve

Place the cooled somen noodles into a serving bowl.

Pour the prepared mentsuyu soup over the noodles evenly.

Top with the sliced okra and garnish with toasted sesame seeds for added flavor and crunch.

Serve immediately and enjoy the refreshing dish!