Friday, December 12, 2014

Japanese Udon Noodles

Remember I told about how this month's are gonna be indulgent and comforting.. Here I am with the first on the list. Caramelized Udon Noodles with vegetables in a sweet soy sauce.
California is facing the fiercest storm after many years and it has been pouring cats and dogs for the past few days. A delicious warm bowl of noodles on a cloudy day is sure to cheer me up. This noodles recipe here is an inspiration from the Japanese Pan Noodles of the food chain Noodles and Company. It takes about 15-20 minutes to make this dish from start to finish. When the noodles is cooking, chop up the veggies and make the sweet soy sauce (if making at home). 

Serves - 2
Udon noodles - 2 bundles
Carrots - 2 - Thick julienne
Broccoli - 1 head - cut unto florets
Mushroom - a handful - thick cut
Sweet soy sauce - 1/2 cup (see recipe below)
Sesame oil - 2 tbsp + more
Ginger, minced - 1 tbsp
Garlic, minced - 1 tbsp
Rice vinegar - 1/4 cup
Sriracha / Red chilli sauce - 1 tsp
Pepper - to taste
Cilantro - for garnish
Sesame seeds (black/white/both) - 1 tbsp

Boil 2 litres of water and cook the noodles as mentioned in the packet instructions. Drain the noodles and drizzle some oil to keep it from sticking to each other. Blanch the carrots and broccoli florets.
Heat oil in a cast-iron skillet and fry the ginger and garlic for about a minute. Add the vinegar and fry for another minute or so until the vinegar evaporates. Add the red chilli sauce, pepper and the sweet soy sauce. Add the cooked noodles with carrots and broccoli. Toss in medium-high heat until the noodles get slightly caramelized. Sprinkle the sesame seeds and remove from heat. Serve hot garnished with cilantro.
To make Sweet Soy sauce:
Heat 1/2 cup of low sodium soy sauce with 1/2 cup of brown sugar in medium heat until it forms a thick syrup. Substitute for sweet soy sauce in the recipe.
This dish is pretty high in sugar and sodium, so if you are dieting this is not for you.


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