Easy Udon Noodles

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
2 eggs
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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: