Tag: udon noodles
Udon Noodles with Sausage and Shrimp
- 1 pound udon noodles, prepared according to package directions
- 2 tablespoons peanut oil
- 3 sausage links, casings off and crumbled (I used Korean style sausages)
- 1 large onion, sliced
- 3 garlic cloves, sliced
- 2 cups broccoli florets
- ½ pound shrimp, deveined and cleaned
- Salt
Sauce
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon Worcestershire sauce
- ½ cup chicken broth
- 2 teaspoons corn starch
Mix all the ingredients for the sauce and keep aside.
Heat a wok like saucepan with the peanut oil. Add the crumbled sausage and sauté on medium high heat for 4 to 5 minutes. Add the onion and garlic and sauté for 3 to 4 minutes. Add the broccoli and cook for 3 to 4 minutes. Add the udon noodles and sauce. Bring to a boil and add the shrimp. Mix well, cook for another 2 to 3 minutes till the shrimp is cooked through, adjust the seasonings and serve.
Udon Noodles with Sesame Pork
I love, love noodles.. here is another yummy recipe.
- 1 pound ground pork
- 1 tablespoon tamari
- 4 garlic cloves, grated
- 1 inch fresh ginger, grated
- 1 tablespoon Shaoxing wine
Mix the pork, tamari, garlic, ginger and shaoxing wine and marinate for 2 to 3 hours. Keep aside.
Sauce
- 2 tablespoons tamari
- 1 tablespoon Shaoxing wine
- 2 tablespoons oyster sauce
- ¼ cup Asian sesame paste
- 1 tablespoon rice vinegar
- 1 teaspoon honey
Mix all the ingredients and set aside.
- 2 tablespoons peanut oil
- 2 to 3 baby bok choy, chopped, whites and greens separated
- ½ cauliflower head, chopped
- 1 cup shiitake mushrooms, sliced
- 1 teaspoon Szechuan peppercorns, ground
- 1 pound Udon noodles, prepared according to package directions
- 1 ½ cups chicken broth
Heat a wok with peanut oil and add the Szechuan peppercorns. Saute for 20 seconds on medium heat and add the ground pork. Cook on high heat stirring and breaking the meat apart with a wooden spoon. Saute for 5 to 6 minutes or till golden brown. Take the meat out and add some more peanut oil and add the mushrooms. Saute on high heat for 3 to 4 minutes. Add the bok choy whites and cauliflower and sauté for 4 to 5 minutes on medium heat. Add the meat, noodles, sauce and chicken broth. Bring to a boil and cover on a simmer to cook the cauliflower through. Check for seasonings and garnish with bok choy greens.
Mushroom and Tofu Noodle Soup
I modified this recipe from NYT cooking section.. it is a yummy one. I added a boiled egg as an egg makes everything more yummy!
- 2 tablespoons peanut oil
- 1 large shallot, sliced
- 2 cups Cremini mushrooms, chopped
- 2 stalks of bok choy, chopped with the whites and greens separated
- 1 16 ounces pack of fresh Udon noodles, cooked according to package directions
- 2 green onions, sliced
Sauce
- 1 ½ teaspoons dashi powder
- 3 tablespoons mirin
- 2 tablespoons soy sauce
- 1 cup chicken broth
- 1 teaspoon corn starch
Mix the dashi powder, mirin, soy sauce, chicken broth and corn starch in a small bowl and keep aside.
Heat a wok like pan with the oil and add the shallots. Saute on high heat for a minute. Add the mushrooms and sauté on high heat till golden brown, about 3 to 4 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the bok choy greens and the cooked noodles. Saute for a minute and the sauce. Bring to a boil and stir well. Taste for seasonings and garnish with green onions.
Yaki Udon with Chicken and Tofu
My daughter loves to eat yaki udon whenever we go to a Japanese restaurant, she absolutely loves it! I guess what is there not to love about a yummy, steaming bowl of noodles… especially udon noodles. I love how thick and delicious they are! Now that we have the Asian store nearby, I have been buying fresh noodles from there. I got a pack of fresh udon noodles from there. The key to delicious yaki udon are just a few ingredients- mirin, a sweet cooking wine and dashi granules. They give Japanese dishes that particular flavor we all taste in Japanese cuisine.. the rest of the steps and ingredients are easy…
- 2 tablespoons peanut oil
- 1 large shallot, sliced
- 1 large chicken breast, sliced thin, sprinkled with salt
- ½ cup shredded carrots
- ½ cup snow peas, sliced
- 1 pack firm tofu, cut into cubes
- 1 16 ounces pack of fresh Udon noodles, cooked according to package directions
- 2 green onions, sliced
Sauce
- 1 ½ teaspoons dashi powder
- 3 tablespoons mirin
- 2 tablespoons soy sauce
- 1 cup chicken broth
- 1 teaspoon corn starch
Mix the dashi powder, mirin, soy sauce, chicken broth and corn starch in a small bowl and keep aside.
Heat a wok like pan with the oil and add the shallots. Saute on high heat for a minute. Add the chicken breast and sauté on high heat till golden brown, about 3 to 4 minutes. Take out of the pan leaving the shallots in there. Add the carrots and snow peas and sauté for 2 to 3 minutes. Add the tofu and the cooked noodles. Saute for a minute and add the chicken back and the sauce. Bring to a boil and stir well and cook till chicken slices are cooked through. Taste for seasonings and garnish with green onions.
Miso Udon Noodles with Chicken and Scallops
We love anything with noodles in our house. So, when we visited a Japanese grocery store in Edgewater, NJ, we were thrilled to find fresh Udon noodles in the freezer. I was inspired by the yaki udon my daughter orders at our favorite Japanese restaurant. The key ingredient is to have white miso which is readily available at grocery stores. Try this dish- it is delicious!
- 1 pack udon noodles, cooked according to package instructions
- 2 tablespoons extra light olive oil
- ½ pound scallops, cleaned and sliced in half
- 2 to 3 chicken cutlets, sliced thin
- 2 inch piece fresh ginger, grated
- 1 10 oz pack Cremini mushrooms, sliced
- 1 small bunch of bok choy, chopped, whites and greens separated
- ½ cup cilantro, chopped
Miso Sauce
- 1 tablespoon white miso
- 1 tablespoon mirin
- 1 tablespoon low sodium tamari
Mix all the ingredients in a small bowl and keep aside.
- ½ cup chicken broth
- 2 teaspoons cornstarch
Mix the cornstarch into the chicken broth and keep aside.
Heat a wok like pan with the oil. Brown the scallops and chicken slices on high heat, in 2 to 3 batches and keep aside. Add the ginger and mushrooms to the pan and sauté on high heat until the vegetables are golden brown- about 4 to 5 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the greens parts, noodles, scallops and chicken. Saute for a minute and add the miso sauce and chicken broth. Mix well and bring to a boil. Cook till the chicken strips are cooked through. Check for seasonings and garnish with cilantro. Serve immediately.
First Day- Tokyo- Shinjuku Area
We got to the busy Narita airport in Tokyo after a thirteen hour long direct flight from Newark, NJ. The food on the flight was not as bad as I thought- it was okay. I saw four movies and four shows- and didn’t sleep at all. By the time we got to our destination (the next day1:30 PM, local time), we were shattered. We caught a train (hour and a half long) to Shinjuku station where we found a hotel shuttle to take us to our bed- yes, that was the only thing on my mind- well, yes, food was as well. We got some kind of a rice snack with seaweed- looked like little pretzel sticks. As we sat on the very clean train- I couldn’t help thinking how well everything is planned out here. It seems they have thought of everything. They tell you where the train is going to stop- what side the station is coming. There are lockers in the train for your luggage and in case you forget your combination- there is an announcement telling you where to go to collect your luggage. Everything is super clean- did I mention how clean the bathrooms are??? Well, it is a tourist’s delight- at least it is mine.
Anyway, after resting, we ventured around the Shinjuku area. It was super crowded and very well lit. We were starving and found a noodle bar. It had pictures, and so we decided to go in. I got a bowl of udon noodles with a strong flavored broth topped with thin slices of pork. I was able to garnish it with thinly chopped green onions, ginger and a seven spice hot powder. My husband got the same noodles with tofu and we also had some shrimp and chicken tempura on the side. It was all delicious.
Later we stopped for beer and some bellini. We sat and watched all the people walk by- I realized the Japanese people are extremely fashionable and well-dressed- a pleasure to sit and watch as I sipped my bellini.
We headed back to our hotel room around 9, ready to sleep after an enire 24 hours, to rest up for tomorrows adventure and good food- so stay tuned…
Vegetable Udon Noodles served with Breaded Tofu
This is a great vegetarian meal with tons of flavor. After watching Food Inc, I am trying to incorporate more vegetables and different proteins (other than meat) into our diets. Besides being careful about where our chickens and beef are coming from, I am also very careful about buying local fruits and vegetables.
We all love tofu in our family but again- I have started looking for non-GMO soy products. I found this extra firm tofu at Whole Foods. I usually use tofu in a stir fry but this time I wanted to make something different. I decided to marinate tofu sticks and then use the same breading technique I use to make crunchy chicken fillets. The tofu sticks were delicious- crunchy on the outside and soft on the inside- really good.
I also found Udon noodles in Whole Foods- the best part is the noodles are made out of whole wheat. I chopped up some broccolini and used the shredded carrots I always have in the fridge and made a delicious noodle dish. It was a great looking dish and we all ate it up. My daughter loved both the noodles and the tofu.
Try this fabulous vegetarian dish and I bet your kids will love it…
read more …