How to Prepare Udon Noodles
Sesame Udon Noodles
Udon With Spinach-Miso Pesto
Udon Noodles with Asparagus & Mushrooms
Request From: [email hidden]
In the supermarket they sell Udon Noodles. I would like a delicious
recipes for making dinner from these noodles. Thank you
Hope this is not more information than you wanted to know..........Linda
How to Prepare Udon Noodles
Boil water enough to cover udon in a large pan. Add udon in the boiling
water slowly. Bring to boil again and stir the noodles. Add some cold
water in the pan and bring to boil again. Turn down the heat and cook
noodles until they are tender. *The cooking time differs, depending on the
kind of udon. Drain noodles in a strainer and cool them under running
cold water.
Udon With Spinach-Miso Pesto
Serves: 4 to 6
Miso adds a rich, hearty flavor to this pesto, making a bold substitute
for
Parmesan cheese.
Pesto sauce:
3/4 pound fresh spinach, washed and stemmed
1/2 cup firmly packed fresh basil
1/4 cup walnuts
2 tablespoons olive oil
2 tablespoons miso, or more or less to taste
2 tablespoons chopped fresh parsley
8 ounces udon noodles
1 tablespoon olive oil
2 doves garlic, crushed or minced
1 green bell pepper or Italian frying pepper, seeded and minced
14-ounce can imported plum tomatoes with liquid, chopped
1/4 cup sliced black olives
Freshly ground pepper to taste
Steam the spinach just until it is wilted. Squeeze out as much moisture as
possible, then place the spinach in the container of a food processor
along with the rest of the pesto ingredients. Process until the mixture is
a coarse puree. Cook the udon noodles until al dente. Drain and transfer
to a serving container. Toss with the pesto and cover. Heat the olive oil
in a medium-sized skillet. Add the garlic and frying pepper and saute over
low heat until the garlic is golden. Add the tomatoes, olives, and black
pepper and simmer over low heat for 5 minutes. Stir this mixture into the
noodles and serve at once, or let cool and serve at room temperature.
Sesame Udon Noodles
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/4 cup soy sauce
3 tablespoons rice vinegar
1/4 cup peanut oil
3 tablespoons sesame oil
1 dash hot pepper sauce
1/2 green bell pepper, julienned
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
4 green onions, minced
2 cups diagonally sliced snap peas
2 tablespoons sesame seeds, toasted
1 (7 ounce) package fresh udon noodles
In a jar with a tight fitting lid, combine the garlic, ginger, soy sauce,
rice vinegar, peanut oil, sesame oil and hot pepper sauce. Close the lid,
and shake vigorously to blend. Set aside to let the flavors blend. Bring
a large pot of water to a boil. Add udon noodles, and cook until tender,
about 3 minutes. Drain, and place in a serving bowl. In a microwave-safe
bowl, combine the green, red, and yellow peppers with green onion and
peas. Heat in the microwave until warm, but still crisp. Add to the
noodles in the bowl, and pour the dressing over all. Toss to coat
everything in dressing, then sprinkle toasted sesame seeds over the top.
to toast sesame seeds:
Toast sesame seeds in a dry skillet over medium heat. Shake pan, or stir
occasionally until lightly browned, about 3 minutes.
Udon Noodles with Asparagus & Mushrooms
6 servings
Select pencil-thin Asparagus. If you can't find shiitake mushrooms,
substitute another variety.
2 pounds fresh asparagus
12 ounces whole wheat Udon noodles
3 large carrots, julienned
2 teaspoons sesame oil, or lemon-pepper oil
1/2 tablespoon fresh ginger root, pureed
1/2 pound shiitake mushroom, thinly sliced
1 1/4 cups Vegetable Broth
2 teaspoons cornstarch, mixed
with 1 1/2 Tbsp water
1 tablespoon soy sauce, or to taste
1/4 cup chopped cilantro
salt and pepper, to taste
sesame seeds
Trim & peel asparagus. Cut off TIPS and set aside. Cut stalks on the
diagonal in 1/2-inch slices.
Bring 3 quarts of water to boil in a large pot. Add noodles: cook
according to package directions. About 5 minutes before noodles are done,
add carrots and sliced asparagus stalks. When noodles are tender, remove
noodles and carrots and stalks from cooking water with a slotted spoon;
rinse in cold water , drain, and set aside. Cook asparagus TIPS in cooking
water until crisp-tender, about 3-4 minutes. Drain and rinse in cold
water; set aside. Heat oil in a large pot. Add ginger and mushrooms;
stir-fry over medium heat until mushrooms are soft and begin to weep,
about 3 minutes. Add Vegetable broth and bring to a boil. Stir cornstarch
mixture into broth/mushroom mixture. Gently stir in soy sauce, cilantro,
carrots, stalks, and noodles. Salt & pepper to taste. Sprinkle with TIPS
and sesame seeds
Making Udon Dipping Sauce (Mentsuyu)
1/2 cup soy sauce
2 cups dashi soup stock
3 Tbsp mirin (sweet rice wine)
Steps:
Mix all ingredients in a pan. Put on high heat and bring to boil. Stop
the heat. Cool the sauce. Serve cold udon with some side ingredients,
such as sesame seed, grated fresh ginger, dried seaweed, chopped green
onion, wasabi, and so on. You are allowed to make slurping sounds while
eating udon noodles in Japan.
Dashi is Japanese soup stock, which becomes the base of many Japanese
dishes
such as soup and nimono (simmered dishes). Since dashi is often used in
Japanese cooking, it's useful to know how to make it. There are different
kinds of dashi. It can be made from konbu (dried kelp), katsuo-bushi
(dried bonito flakes), niboshi (dried small sardines), or hoshi-shiitake
(dried shiitake mushrooms). Konbu dashi and mushroom dashi are known as
good vegetarian stocks. Let's learn making different kinds of dashi.
Konbu Dashi
(This is known as vegetarian dashi. )
4 cups of water
6 inches long konbu
Wipe the konbu with a clean cloth to remove dirt. (kombu shouldn't be
washed under running water.) Soak the konbu in the water in a pot for one
to two hours. Put on low heat and bring the water to a boil. Just before
the water boils, remove the konbu.
Noodles have been a staple food in many cultures for thousands of years
the Chinese were making a noodle-like food as early as 3,000 B.C. In
recent years, the increased immigration of Asians to our shores has also
brought heightened awareness as well as availability of the ingredients
that make those cuisines unique, not the least of which are noodles. Ten
years ago, soba, udon, bean-thread and rice stick noodles, among others,
were rare finds. Now, many well-stocked supermarkets carry them. In big
cities like New York and San Francisco, "noodle shop" restaurants are
cropping up every few blocks, offering further proof of how receptive the
American palate is to discovering unique noodle dishes.
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