Udon noodles are my go-to for busy weeknights, because they cook in just four minutes, giving me just enough time to throw together a quick broth and interesting topping using whatever I have on hand. This version came about on a day when all I had in the fridge was half a bunch of celery, a bag of frozen edamame, and some green onion and cilantro in the garden. Packed with protein and nutrients from the sesame and edamame, and livened up with ginger, vinegar and chili, the result became a favorite pantry dish that is both simple and satisfying.

Substitute other vegetables for the celery if need be—thinly sliced kohlrabi, bok choy, or savoy cabbage would work well—but celery really does work well here. Regarding heat, I don’t add the chili garlic paste until after serving up my kids’ bowls, and then I just go to town.

Hot and Sour Udon with Celery and Sesame-Edamame Gremolata

Serves 4

INGREDIENTS

1 package udon noodles (~9.5 ounce)

2 tablespoons sesame oil, divided

3 garlic cloves, chopped, divided

2 tablespoons minced fresh ginger, divided

4 cups salted vegetable broth

1 tablespoon vinegar

1 teaspoon chili garlic paste (such as Sambal Oelek), or more to taste

2 tablespoons soy sauce, divided

5 stalks celery, thinly sliced on a bias

1/2 cup sesame seeds

1 bunch green onion, thinly sliced

1 cup shelled edamame, chopped

1 cup chopped cilantro, plus extra for garnish

DIRECTIONS

Cook the udon according to package directions, boiling for about four minutes. Drain and rinse under cold water.

Meanwhile, heat half the sesame oil in a medium saucepan over medium heat. Add half each of the ginger and garlic and saute for 1 minute until fragrant. Add the vegetable broth, vinegar, sambal oelek, and 1 1/2 tablespoons of the soy sauce and bring to a simmer. Add the celery and turn off the heat.

In a small skillet, heat the remaining sesame oil over medium heat. Add the sesame seeds and the remainder of the garlic and onion and saute 1-2 minutes until fragrant. Add the edamame and saute 1-2 minutes more. Remove from heat and stir in the remaining 1/2 tablespoon soy sauce and chopped cilantro.

To serve, heap cooked noodles into bowls and ladle the broth and celery over the top. Top with the sesame-edamame gremolata and garnish with fresh cilantro before serving hot.

Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.

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