Ginger Sesame Lotus Root with Udon Noodles

I was macrobiotic (vegetarian) for several years and lotus root was my favourite.  It has the texture (Crunch) of water chestnuts and a unique and delicious flavour.  Add extra ginger is you wish.

Ginger Sesame Lotus Root with Udon Noodles

2 tablespoons sesame oil
3 medium sized lotus root
1 onion chopped
1 1 x 1 inch piece of ginger chopped or grated
2 tablespoons tamari (soya sauce)
water to cover the louts root

sesame seeds to top
udon noodles


In a frying pan on medium heat add the oil, onion and lotus root, cook each side until browned.  Then add the ginger and stir for a few minutes.  Add the tamari and water until root is covered and allow to cook down until it has a thick fluid.  Add the Udon noodles (I bought the quick stir fry ones) and mix well.  Allow to cook for another few minutes and top with roasted sesame seeds.