Noodles Galore!

I make noodle bowl’s like these fairly often. For a few different reasons:

  • They taste 500x better than your typical college ramen noodles.
  • It’s another great way of utilizing produce that’s about to spoil.
  • Asian noodles like these are a great carrier of flavors so you’ll get some experience flavoring broths and such as well. (Look for japanese bonito flakes or “dashi” seasoning)
  • It’s just plain, simple, good, Asian comfort food.

First up, noodles with baby bok choi, duck, and roast pork (Cha Siu). If you have an Asian supermarket near you, chances are they’ll sell roast pork and duck. Adds an insane amount of flavor to your soup and you don’t even need to reheat it directly. When my noodles are almost finished boiling, I throw in the meat and vegetables. The entire meal only takes a few minutes to assemble.

  • Like pasta however, be careful of overboiling your noodles. Aim for an “Al Dente” texture the same way you would with any pasta. 
  • Personally, I’m a stickler with this and rarely pour the noodles from the pot right into the bowl. I prefer scooping them out when they’re done and running it under cold water in a strainer. Again, like pasta, this will preserve the texture of the noodles.

Duckandoodon

Chicken Katsu (Really just the Panko chicken I keep in the freezer–deep fried this time though), beef balls, udon noodles, shitake mushrooms, and some chinese greens.

chicken_katsu_udon

Simple egg noodles with some fish balls. Quick, easy, and delicious. Dishes like this should only take a maximum of twice as long as instant noodles…but once you taste it, it’s difficult to go back to ramen.

YuDon Noodles

And of course, you’re not limited to soup. This was me cleaning out my fridge. Green peppers and Italian sausages were about to spoil…so I threw it in a wok with some leftover udon noodles!

As long as you have strong asian flavors coming from:

  • Rice Wine Vinegar
  • Sesame Oil
  • Soy Sauce
  • Black bean garlic sauce (optional)
  • Salt/pepper to taste

….it won’t matter that much what kind of protein is going into this type of dish because all the other flavors will take care of it.

-Topped with fresh scallions and sesame seeds. This usually helps lighten up what would otherwise be a heavy meal.

udonstirfry

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