COLD TANUKI UDON
A quick summer lunch: Cold Tanuki Udon - refreshing cold udon drizzled in umami mentsuyu and topped with cucumber, tomatoes, tenkasu, wakame, and egg.
Provided by Namiko Chen
Categories Main Course
Time 15m
Number Of Ingredients 11
Steps:
- Gather all the ingredients. If you are going to/need to make mentsuyu from scratch, follow the recipe here.
- Put wakake seaweed in a small bowl and soak for 15 minutes. After soaking, queeze the water out and set aside.
- Thinly slice the scallion.
- Peel the cucumber (leave some skin) and thinly slice diagonally. Then cut into julienne strips and set aside.
- Peel the daikon skin and grate. Squeeze the water out and set aside.
- Bring a large pot of water to boil for udon noodles. My favorite udon is the frozen Sanuki Udon. Blanch the frozen udon noodles in boiling water for 1 minute (no need to defrost). If you use dry noodles, follow the package instructions. Remove udon from boiling water and cool in an ice bath. Wait until it cools completely and drain.
- To make the sauce, add ⅓ cup of mentsuyu. My mentsuyu recipe should be diluted about 2-3 times depending on your preference. If you use store bought mentsuyu, read the directions to see if you can use it "straight" (no need to dilute) or if it should be diluted 2 times or 3 times. Add ice cubes to keep mentsuyu cool.
- Serve udon on the plate/bowl and add toppings on top. Pour the mentsuyu (sauce) over and enjoy!
Nutrition Facts : Calories 509 kcal, Carbohydrate 75 g, Protein 15 g, Fat 14 g, SaturatedFat 1 g, Cholesterol 93 mg, Sodium 941 mg, Fiber 10 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
COLD UDON NOODLES WITH CARROT AND EGG
This simple udon dish is a perfect to-go lunch or easy dinner. Catherine Eng, a website designer in Los Angeles, makes this for her son. "I've got it down to a science, so it only takes me 10 or 15 minutes," she said. "And I can be sure he gets his carbs and protein." For the bonito-flavored soy soup base, like Kikkoman Hon Tsuyu, check your local Asian market or order it online.
Provided by Matt Lee And Ted Lee
Categories lunch, main course, side dish
Time 15m
Yield 1 serving
Number Of Ingredients 5
Steps:
- In small saucepan, bring 1 1/2 cups water to boil. Add udon, return to boil and lower heat to gentle simmer. Crack egg gently into nest of noodles, and cook 5 minutes.
- Add soy soup base and carrot, submerge egg beneath noodles and cook 6 minutes more. Adjust seasoning to taste, remove from heat and let cool. Transfer noodles, egg and carrot to plastic container; add desired amount of broth, and chill. Pack nori garnish in sandwich bag.
Nutrition Facts : @context http, Calories 746, UnsaturatedFat 10 grams, Carbohydrate 111 grams, Fat 16 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 166 milligrams, Sugar 6 grams, TransFat 0 grams
CABBAGE AND CARROT NOODLES WITH EGG
This is based on Grace Young's Cilantro Chili Noodles With Egg. I added cabbage and carrots to the mix, and I've given a choice of rice noodles or glass noodles, also known as bean threads, made with mung bean flour. They're both treated the same way. Bean thread noodles have more texture, even after softening in warm water.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place the noodles in a bowl and cover with warm water. Let sit for 20 minutes, until pliable. Drain in a colander and cut into 6-inch lengths with kitchen scissors. Set aside
- Mix together the broth, soy sauce, rice vinegar and sugar in a small bowl
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Meanwhile, beat 1 of the eggs in a bowl and add salt to taste. Swirl 1 teaspoon of the oil into the wok and add the egg, using a rubber spatula to scrape out every last bit. Tilt the wok to spread the egg into a pancake and cook until set, 30 seconds to a minute. Using a metal spatula, flip over the egg pancake and brown it for about 5 seconds, then transfer to a cutting board. Allow to cool and cut into 2-inch-long by 1/4-inch-wide slices. Repeat with the other egg
- Add the remaining oil to the wok, swirl the pan, then add the garlic, ginger and chili and stir-fry for no more than 10 seconds. Add the cabbage and carrots and stir-fry 1 to 2 minutes, then add the noodles, the broth mixture and salt to taste. Turn the heat down to medium and stir-fry for about 2 minutes, until the noodles are just tender and the broth has evaporated. Sprinkle with salt and pepper, add the eggs and cilantro, and stir-fry for another 30 seconds to a minute. Serve
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 5 grams, Carbohydrate 40 grams, Fat 7 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 454 milligrams, Sugar 5 grams, TransFat 0 grams
MAKE-IT-YOUR-OWN UDON NOODLE SOUP
This incredibly easy soup, which was developed for a special kids edition of The Times, is just the thing to warm you from fingertips to toes on a chilly day. It starts with a simple garlic-ginger broth, to which you add pretty much any vegetable, tofu or cooked meat that you like (meatballs are fun). Just be sure to slice any firm vegetables thinly, so they can cook quickly. Toss a tangle of cooked noodles in to the broth, and add a frenzy of toppings - halved hard-boiled eggs, roasted peanuts, sliced scallions, sprouts, nori (a type of seaweed), a drizzle of sriracha - whatever excites you. As for noodles, we like udon, because they're delightfully soft and chewy, but you can also use spaghetti, bucatini or even ramen. (Fun fact: Udon dough is traditionally kneaded with your feet.)
Provided by Margaux Laskey
Categories dinner, easy, for two, lunch, quick, weekday, soups and stews, main course
Time 30m
Yield About 3 servings
Number Of Ingredients 9
Steps:
- Prepare noodles according to package directions, and drain. Toss with a teaspoon of sesame, olive, vegetable or canola oil to prevent them from sticking together, and set aside.
- In a medium saucepan over medium heat, heat 1 tablespoon of olive oil until it shimmers, and sauté the grated ginger and garlic until you smell it (less than a minute). Do your best not to burn it. Add 2 cups of stock to the pot. Be careful - it might splatter.
- Bring the stock to a boil, and lower the heat to a simmer (about medium-low). Add carrots (or any hard, root vegetables, if using), and cook until they are crisp-tender, about 1 to 2 minutes. Add tofu or any vegetables (except spinach), and cook until tender but still bright in color, about 1 to 2 minutes. Turn off heat, and cover to keep warm.
- In a small pot, heat the remaining 1 cup of stock until it steams. Remove from the heat, and whisk in the miso paste until the miso is completely dissolved, then pour the entire miso mixture into the pot with the soup. (If using soy sauce instead of miso, skip this part and add the rest of the stock and soy sauce.) Stir in the cooked noodles and fresh spinach, if using, and heat through over medium-low, if necessary. Do not bring the soup to a boil with the miso: Some cooks believe this can ruin the miso's delicate flavor. Top as desired and season additionally, if desired, with soy sauce.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 9 grams, Carbohydrate 47 grams, Fat 12 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 2 grams, Sodium 568 milligrams, Sugar 6 grams, TransFat 0 grams
More about "cold udon noodles with carrot and egg recipes"
COLD UDON NOODLES - 2 SUMMER RECIPES – FUTUREDISH
From futuredish.com
YAKI UDON | STIR FRIED UDON NOODLES - DRIVE ME HUNGRY
From drivemehungry.com
YAKI UDON (STIR FRIED UDON NOODLES) - RECIPETIN JAPAN
From japan.recipetineats.com
10 BEST COLD UDON NOODLE RECIPES | YUMMLY
From yummly.com
KIMCHI UDON STIR-FRY WITH FRIED EGGS | GET CRACKING
From eggs.ca
HOMEMADE UDON NOODLES 手打ちうどん • JUST ONE …
From justonecookbook.com
4.7/5 (159)Calories 361 per servingCategory Main Course
- Combine 90 ml water and 2 ¼ tsp salt and mix until it’s completely dissolved. If you are making white udon, skip to Step 5.
- Place the flour in a large bowl and gradually add the salted water (for regular udon) or salted beet juice (for pink udon) while mixing with hands.
COLD UDON NOODLES WITH CARROT AND EGG RECIPE - NYT COOKING
From cooking.nytimes.cf
HEALTHY RECIPES & TIPS ON INSTAGRAM: " FOLLOW @WHOLEY_FIT FOR …
From instagram.com
OODLES OF NOODLES! 11 SLURP-WORTHY DISHES TO MAKE TONIGHT - MSN
From msn.com
TYPES OF ASIAN NOODLES, FROM WHEAT TO RICE TO MORE
From simplyrecipes.com
NOODLES WITH CARROT AND ONION RECIPE | MYRECIPES
From myrecipes.com
10 BEST UDON NOODLES EGG RECIPES | YUMMLY
From yummly.com
10 BEST UDON NOODLES EGG RECIPES | YUMMLY
From yummly.com
20 BEST UDON NOODLE RECIPES TO SLURP TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
LIFE-CHANGING UDON WITH SOFT-BOILED EGG RECIPE - TODAY
From today.com
COLD RAMEN WITH CHICKEN, EGG, SNAP PEAS, AND CARROTS | RECIPES
From kosher.com
COLD UDON NOODLES RECIPE (ZARU UDON) - VIET WORLD KITCHEN
From vietworldkitchen.com
HOT DAYS CALL FOR COLD NOODLES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
COLD UDON NOODLES WITH CARROT AND EGG - DINING AND COOKING
From diningandcooking.com
EASY 15-MINUTE YAKI UDON (STIR FRIED UDON NOODLES) | COOKERRU
From cookerru.com
UDON NOODLES • JUST ONE COOKBOOK
From justonecookbook.com
PEANUT NOODLES RECIPE - LOVE AND LEMONS
From loveandlemons.com
15 CHINESE CHICKEN NOODLES RECIPE - SELECTED RECIPES
From selectedrecipe.com
RECIPES FOR QUICK, TASTY ASIAN NOODLE DISHES - LOS ANGELES TIMES
From latimes.com
UDON VS SOBA: COMPARING THESE POPULAR JAPANESE NOODLES
From drizzlemeskinny.com
UDON NOODLES WITH EGG AND CARROTS - POWER BENTO™ ELECTRIC …
From gopresto.com
15 CHICKEN NOODLE SOUP RECIPES WITH EGG NOODLES
From selectedrecipe.com
RECIPE: COLD UDON NOODLES WITH CARROTS AND EGG - NEW YORK TIMES
From nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love