Udon Noodles

Udon Noodles
Courtesy of : Theresa Albert
Yield :
6

Ingredients

Udon Noodles

  • 1 tablespoon Vegetable oil (15ml)
  • 1 cup thinly sliced Napa cabbage (250ml)
  • 1/2 red pepper, finely chopped (half)
  • 1 clove garlic, minced (1)
  • 1 teaspoon minced fresh ginger (5ml)
  • 1/4 cup chicken stock (50ml)
  • 14 ounce pkg. cooked Udon noodles (400g)
  • 2 cups bean sprouts (500ml)
  • 2 green onions, sliced on the diagonal (2)
  • 1 cup packaged deep fried chow mein noodles (250ml)
  • 1 teaspoon grated orange zest (5ml)

Sauce

  • 1/4 cup plum sauce (65ml)
  • 2 tablespoons soy sauce (30ml)
  • 2 tablespoons mirin or red wine vinegar (30ml)
  • 1 tablespoon fish sauce (15ml)
  • 1 teaspoon toasted sesame oil (5ml)

Directions

Udon Noodles

  1. In a large saucepan of salted boiling water cook noodles for 3–5 minutes, until al dente. Drain and set aside.
  2. Heat oil in a wok or large nonstick skillet. Add cabbage, pepper, garlic, ginger and orange zest and cook for about 1 minute. Add chicken stock and cook for 2–3 minutes, until vegetables are tender-crisp.
  3. Add Udon noodles and reserved sauce and cook for 1 minute, or until heated through, about 2 minutes.
  4. Add green onions and bean sprouts and stir to combine. Transfer to a platter and sprinkle with deep fried noodles.

    Tip: Broad egg noodles can be substituted.

Sauce

  1. In a bowl, combine plum sauce, soy sauce, mirin, fish sauce and sesame oil. Set aside.

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