This is that kinda dish you cook, when you literally wanna get rid of whatever you have in the fridge. Hmm that sounded wrong. Let me just rephrase. This is a quick, hassle free dish that you can cook up in 15 minutes using ingredients that you may already have in your pantry.
Sounds better right? Yup, at times it is all about saying it right. I mean if someone shows you an awful looking wedding dress and asked for your opinion, you can either say a) That’s an ugly dress b) It’s okay, but I think we should look around for more options. You deserve the prettiest dress in the world!
Yup. Words!
Anyways, I am sooooo in love with this bowl! Super cute!! I deffo need a few more of these gorgeousness! <3
So I had a packet of Udon in the fridge. The plan was to do a stir fry and then serve it with a soup by the side but oh wells, it was a working day and girlfriend ain’t got no time for all that.
It is crazily cold in certain parts of the world and this dish is perfect to keep you warm and comforting. You basically just get some stock going, add some veggies and protein of your choice. It IS that easy and such a forgiving recipe! Feel free to use whichever vegetables you have in hand; snow peas, bok choy or even baby corn! You can also use whichever protein you prefer, chicken, shrimps and even slices of beef. If you wanna go vegetarian, slices of shiitake mushroom and tofu would be awesome!
I personally love the slippery and smooth texture of udon and they are perfect in soups. This 15 Minute Udon Noodle Soup is the easiest and probably the fastest way to prepare a quick lunch or dinner. It is pretty healthy too. So its a double win!
- 300 g fresh udon (cook in a pot of hot water for 2 minutes and strain)
- 1 tsp vegetable/sunflower oil
- 1 tsp sesame oil
- 2 cloves fresh garlic, minced
- 3 cups chicken stock
- 1 cup vegetables of your choice
- Fish-balls or shrimps
- A few sprigs of spring onion, sliced
- Fried shallots for garnishing, optional
- White pepper for seasoning
- 3 red chilies
- 2 tbsp light soy sauce
- Slice the chilies and mix with the light soy sauce. Set aside.
- Heat the vegetable/sunflower oil in a pot.
- Add garlic and saute for 20 seconds.
- Pour chicken stock.
- Once it boils, add fish-ball/shrimps and vegetables.
- Season with white pepper and add some salt if required.
- Once done, drizzle with sesame oil.
- In a bowl, place udon, top with soup and garnish with green onions and fried shallots, if using.
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