Follow the culinary adventures and misadventures of the Cooking Agents (Ray and Katie). Watch as we eat/cook our way into adulthood.
This is fast becoming Asian week on Read. Cook. Digest. Daniel Boulud has been put on the back burner in favor of Asian ingredients. Opps. Today, rice took a back seat to my favorite Japanese noodle (sorry ramen). Udon noodles are great because they are filling, hearty, and fun to slurp up. They are also great in stir fry or soup mode.
1 tbsp. vegetable oil
10 stems of baby bok choy
1 lbs. udon noodles
2 tbsp. soy sauce
2 tbsp. mirin (rice vinegar)
Get Your Ingredients for a Group Shot
Bring a pot of water to a boil and add udon noodles. Let cook 2-3 minutes until softened. Drain and rinse in cold water. Set aside. Heat wok over high heat. Add vegetable oil and swirl around in wok to coat bottom and sides. Add eggs and scramble with chopsticks, spatula, or large spoon. Once eggs are cooked, set aside. Reheat wok and add bok choy. Toss and cook bok choy 3-4 minutes or until tender. Set aside. Add soy sauce and rice vinegar and cook for 1 minute. Add noodles, bok choy, and eggs back into wok. Mix and cook for another 1 minute. Plate and enjoy.
Nice to Look at, but Better to Eat