UDON

牛肉焼きうどん (Gyūniku Yakiudon) Beef Yaki Udon

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Today’s  lunch 🙂
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Bon Appetit !   Life is Good !
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Click here for more udon noodles on ChefsOpinion
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牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

牛肉焼きうどん  ( Gyūniku Yakiudon )  Beef Yaki Udon

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Cut flank steak into thin slices, marinate with soy sauce, garlic paste, grated ginger, sriracha, mirin and corn starch. Saute in peanut oil.

Cut flank steak into thin slices, marinate with soy sauce, garlic paste, grated ginger, sriracha, mirin and corn starch. Saute in peanut oil.

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Add straw mushroom, saute another minute.

Add straw mushroom, saute another minute.

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Add blanched bok choy and bean sprouts, saute until heated through.

Add blanched bok choy and bean sprouts, saute until heated through.

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Add freshly cooked and drained udon noodles, hoi sin sauce, soy sauce, sriracha and maggi seasoning. mix well.

Add freshly cooked and drained udon noodles, hoi sin sauce, soy sauce, sriracha, maggi seasoning and chicken stock. Mix well. To serve, top with more bean sprouts and sprinkle with cilantro.

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牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

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牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

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牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

牛肉焼きうどん G( Yūniku Yakiudon ) Beef Yaki Udon

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Asian Inspired Duck & Udon Soup

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This  soup is my  “to go to”  soup when I have leftover duck or goose (yesterdays roast duck) . It is quick and easy and oh so delicious. The vegetables and noodles are interchangeable with any vegetables and pasta you might have at hand, such as cabbage, bok choy, shiitake or spinach, or egg noodles, rice noodles, mung bean noodles. Use whatever is at hand and tickles your fancy 🙂
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Chop up the carcasse and other leftover bones and bits of meat and simmer with garlic, ginger, salt, lime slices, a bit of sugar and sriracha sauce for 45 minutes. Skim of all foam which rises during this time. Strain stock and discard solids. Adjust seasoning to your liking. Place hot udon noodles and blanched vegetables in a serving bowl, top with sliced duck pieces and cover with broth. Drizzle with some hot chili oil. Serve with a side dish of hoi sin sauce and sriracha sauce to dip the duck.

Bon Appetit !   Life is Good !
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Asian Inspired Duck & Udon Soup

Asian Inspired Duck & Udon Soup

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More Udon

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Udon Noodles,  Broccoli Rabe,  Shrimp  and Shiitake Mushrooms In Spicy Beef Broth ”
I still had some fresh udon noodles and the beef broth from a few days ago, so what better midnight snack  (1.30 am actually),  then a nice noodle soup. Obviously, this would be fine for any time of the day, breakfast, lunch, dinner or any time in between   🙂
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Ingredient’s :

Beef stock,   ( from beef ribs, see  HERE  )
Udon noodles,
Broccoli rabe,   blanched
Shiitake mushrooms,   soaked
Onion,   sliced
Shrimp,   peeled and deveined
Chilis,   sliced
Garlic,   paste
Ginger,   grated
Cilantro,  chopped
Chili flakes,
Lime,   juiced
Kosher salt,
Soy sauce,
Sesame oil,
Sriracha sauce,

Method :

Saute onion, garlic, ginger, mushroom and shrimp.
Add all other ingredients except cilantro and sesame oil,
simmer for one minute. Remove from heat, adjust seasoning
if necessary. To serve, drizzle with sesame oil and sprinkle
with cilantro and chili flakes .

Bon Appetit !   Life is good !
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Udon, Seafood & Bok Choy

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As far as I am concerned, all noodles could be udon noodles.
I just love them in any prep variation, be it with seafood, beef,
mushrooms, in a soup, sautéed, stir fried, any which way will do it for me 🙂
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Click here to read all about UDON
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Ingredient’s :

Udon noodles,   fresh, from your Asian market
Mixed seafood,  any type you prefer
Baby bok choy,
Onion,   sliced
Cilantro,   coarsely chopped
Garlic,   paste
Ginger,   grated
Soy sauce,
Sherry,
Sriracha,
Oyster sauce,
Sesame oil,
Chili oil,
Lime juice,
Peanut oil, to saute

Method :

Saute seafood in very hot peanut oil, remove onto absorbent paper. Add onion, garlic and ginger and saute until translucent and fragrant. Add noodles, bok choy, soy sauce, oyster sayce, sriracha and a bit of sherry wine and saute until noodles are heated trough. Remove from heat, add seafood and sesame oil, mix well. To serve, drizzle with lime juice and chili oil, sprinkle with cilantro.

Note:
As you can see from the mis en place picture, I used inexpensive  (but nevertheless good) mixed seafood since this was only a go-between snack. For a more elegant and important meal, use large prawns, scallops, lobster, mussels, etc. However, the taste of the dish and the texture of the noodles should be satisfying either way.

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Bon Appetit !   Life is Good !
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” Vegetarian Yaki Udon “

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There are literally thousands of different types of pasta available to us, not including the many types we are able to easily make ourself at home.
If I ever had to pick  THE ONE, THE ONLY  pasta for that lonely island I’d be stuck at for a long time,  together with the only song (Kashmir), the only woman (Maria), the only drink (Iced Tea) and the only book ( So Long, and Thanks for All the Fish, by Douglas Adams) , it would definitely be “Udon”.
In my opinion, udon is the ultimate , most versatile, most satisfying pasta. Readily available in most asian food stores, either fresh or frozen, udon is a great culinary delight. Their ability to hold on to any sauces they are paired with makes them the ideal slurping pasta for a comfortable, homy meal. Last night, this is how I used udon for dinner :

” Vegetarian Yaki Udon ”
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Listen to  Kashmir 🙂

Another udon dish I prepared at home, this one with protein.

Yaki Udon Video
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Bon Appetit !    Life is Good !
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