Udon Noodle Soup With Shrimp And Spinach Food

UDON NOODLE SOUP WITH SHRIMP AND SPINACH

Steps:

• In a bowl, whisk together the egg and 100 ml (approximately 1/2 cup) of water, stir in the flour until smooth. Heat the oil in a pan, working in batches, slowly push the egg-flour mixture through a large sieve into the hot oil. Cook about 1 minute, remove with a slotted spoon, drain and set aside. Rinse and clean the spinach and blanch in a pot of boiling salted water for 3 minutes, drain.
• Rinse the snow peas, remove their strings and blanch in a pot of boiling salted water for 3 minutes. Trim the ends of the leek, cut into thin rings and rinse well. Cook the noodles according to package directions, drain. Heat the dashi in a saucepan.
• In a small saucepan, bring the soy sauce, mirin and sugar to a boil and stir into the simmering dashi, remove from the heat. Divide the noodles among four large soup bowls, add the fried batter, shrimp, leeks and spinach and pour the hot broth over.

UDON NOODLES WITH SPICY SHRIMP

Steps:

• Butterfly each shrimp, cutting to, but not through, the outside of the shrimp. Set aside.
• Combine lime rind and next five ingredients; stir well.
• Combine 1/3 cup of marinade with shrimp in a large plastic zip bag and marinate shrimp for 30 minutes in fridge.
• Combine remaining 1/3 cup marinade, bell pepper, and next 4 ingredients in a large bowl, tossing to coat.
• Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp, saute 5 minutes or until done. Combine shrimp with pasta mixture and toss gently. Sprinkle with nuts.
• Serve warm or chilled.

MISO UDON NOODLES WITH SPINACH AND TOFU

Steps:

• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are partially cooked, 5 to 7 minutes.
• Meanwhile, combine butter, miso paste, sesame oil, and honey in a wok over medium heat and cook until sizzling. Add garlic and saute until fragrant, about 1 minute. Add tofu and cook for about 1 minute.
• Drain udon noodles and add to wok with water. Cook and stir for 3 minutes. Add spinach and green onions; mix until spinach has wilted. Stir in soy sauce.
• Ladle into two bowls. Drizzle with Sriracha and sprinkle sesame seeds on top.