COLD UDON NOODLES WITH CARROT AND EGG
This simple udon dish is a perfect to-go lunch or easy dinner. Catherine Eng, a website designer in Los Angeles, makes this for her son. "I've got it down to a science, so it only takes me 10 or 15 minutes," she said. "And I can be sure he gets his carbs and protein." For the bonito-flavored soy soup base, like Kikkoman Hon Tsuyu, check your local Asian market or order it online.
Provided by Matt Lee And Ted Lee
Categories lunch, main course, side dish
Time 15m
Yield 1 serving
Number Of Ingredients 5
Steps:
- In small saucepan, bring 1 1/2 cups water to boil. Add udon, return to boil and lower heat to gentle simmer. Crack egg gently into nest of noodles, and cook 5 minutes.
- Add soy soup base and carrot, submerge egg beneath noodles and cook 6 minutes more. Adjust seasoning to taste, remove from heat and let cool. Transfer noodles, egg and carrot to plastic container; add desired amount of broth, and chill. Pack nori garnish in sandwich bag.
Nutrition Facts : @context http, Calories 746, UnsaturatedFat 10 grams, Carbohydrate 111 grams, Fat 16 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 166 milligrams, Sugar 6 grams, TransFat 0 grams
UDON NOODLES WITH BROCCOLI
Modified recipe from The Bold Vegetarian Chef. You can usually find black bean sauce and rice vinegar in the Asian section of most supermarkets. You can use regular vinegar, but rice vinegar has a more subtle flavor and is recommended.
Provided by MajKaj
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- If using dried mushrooms, soak then for 15 minutes in warm water. Cut out and discard center stem, cut up the rest of the mushrooms into small, bite-size pieces.
- Peel and slice carrot into matchstick.
- Place a large pot of water on the stove to boil.
- Slice the tofu into three slabs as if they were small slices of bread. Heat 2 tablespoons of peanut oil in a pan. Fry both sides of the tofu slabs until lightly browned.
- Remove from pan and let tofu slabs cool on paper towels to drain any oil. Cut up slabs into 1/2 inch cubes.
- Heat the remaining 2 teaspoons peanut oil in a wok or large pan. Add the chilies, garlic and ginger. Stir-fry for 1 minute, then add the onion and cook until onion is slightly softened -- about 3 minutes.
- Drop the udon noodles and the broccoli into the water (let this cook while you are stir-frying). In the wok, add the cabbage, carrot and mushroom. Stir-fry until the cabbage wilts. Drain noodles and broccoli in a colander, and then add to wok.
- Stir in sesame oil, black bean sauce, sugar, soy sauce and bamboo shoots. Stir-fry for 2 minutes.
- Turn off heat. REMOVE CHILES! Stir in vinegar and lemon juice. Stir in tofu cubes (stir gently so as not to break up the tofu). Serve in bowls garnished with a little bit of sesame seeds.
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