BROCCOLI UDON
A quick, low-meat, low-cost yet delicious meal. I came up with this while living in Japan where meat is very expensive. This is a very forgiving recipe and I've made many substitutions over the years, such as garlic instead of onion, cabbage instead of napa, and even made omissions when low on ingredients and every time it turns out fine.
Provided by Xean Drury (Xean45)
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Put bacon and onion in a large covered skillet over medium-high heat; cook and stir until onions are translucent and bacon is still soft, about 5 minutes.
- Cut each package of udon into quarters; add to the skillet. Cook and stir until noodles absorb bacon grease and fall away from each other, about 5 minutes.
- Stir broccoli and napa cabbage into the skillet; sprinkle sesame seeds and black pepper on top. Cover the skillet and reduce heat to medium; cook, scraping and folding with a wooden spatula a few times, until tender, 5 to 7 minutes.
Nutrition Facts : Calories 455.6 calories, Carbohydrate 68.8 g, Cholesterol 20.4 mg, Fat 11.7 g, Fiber 4.4 g, Protein 17.9 g, SaturatedFat 2.9 g, Sodium 1049.4 mg, Sugar 4 g
UDON NOODLES WITH BROCCOLI
Modified recipe from The Bold Vegetarian Chef. You can usually find black bean sauce and rice vinegar in the Asian section of most supermarkets. You can use regular vinegar, but rice vinegar has a more subtle flavor and is recommended.
Provided by MajKaj
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- If using dried mushrooms, soak then for 15 minutes in warm water. Cut out and discard center stem, cut up the rest of the mushrooms into small, bite-size pieces.
- Peel and slice carrot into matchstick.
- Place a large pot of water on the stove to boil.
- Slice the tofu into three slabs as if they were small slices of bread. Heat 2 tablespoons of peanut oil in a pan. Fry both sides of the tofu slabs until lightly browned.
- Remove from pan and let tofu slabs cool on paper towels to drain any oil. Cut up slabs into 1/2 inch cubes.
- Heat the remaining 2 teaspoons peanut oil in a wok or large pan. Add the chilies, garlic and ginger. Stir-fry for 1 minute, then add the onion and cook until onion is slightly softened -- about 3 minutes.
- Drop the udon noodles and the broccoli into the water (let this cook while you are stir-frying). In the wok, add the cabbage, carrot and mushroom. Stir-fry until the cabbage wilts. Drain noodles and broccoli in a colander, and then add to wok.
- Stir in sesame oil, black bean sauce, sugar, soy sauce and bamboo shoots. Stir-fry for 2 minutes.
- Turn off heat. REMOVE CHILES! Stir in vinegar and lemon juice. Stir in tofu cubes (stir gently so as not to break up the tofu). Serve in bowls garnished with a little bit of sesame seeds.
UDON NOODLES WITH BROCCOLI AND PEPPERS
These thick Japanese noodles tossed with tender-crisp vegetables are sure to become a favorite. If you can't find udon, spaghetti works well in this dish. From Prevention® Healthy Cooking.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- Cook and drain noodles as directed on package.
- Meanwhile, in large skillet, heat oil over medium-high heat. Add broccoli, pepper, carrots and water chestnuts. Cook and stir 3 minutes or until vegetables are tender-crisp.
- In small bowl, whisk together broth, soy sauce, vinegar, garlic, gingerroot and cornstarch. Add to skillet; cook, stirring constantly, 2 minutes or until thickened.
- Place noodles in serving bowl. Top with vegetable mixture tossing to coat well.
Nutrition Facts : Calories 320, Carbohydrate 62 g, Cholesterol 0 mg, Fiber 5 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 4 g, TransFat 0 g
CHICKEN AND VEGETABLE STIR-FRY WITH UDON NOODLES
Steps:
- Coat a large, straight-sided saute pan set over medium heat with the peanut oil and toss in the chicken and 1 tablespoon of the soy sauce. Cook until the chicken is cooked through, then remove and reserve for later use.
- Add in the white scallion pieces, garlic, ginger and jalapenos. Add in a splash more of the oil and cook over medium heat, 1 to 2 minutes. Toss in the carrots and cook until softened, about 2 minutes. Toss in the mushrooms and cook until softened, 2 to 3 minutes. Add in the remaining 2 tablespoons soy sauce and the vinegar, and then add the cabbage, edamame and the reserved chicken, and cook 1 minute longer. Sprinkle in the green scallions.
- Bring a large pot of salted water to a boil. Toss in the noodles, swishing them around with a pair of tongs so they don't stick together, and cook until soft, about 30 seconds.
- Add the noodles to the pan, stir to combine and cook until the noodles are hot and nicely coated. Add a drop of sesame oil, then transfer to a serving dish and sprinkle with the peanuts and cilantro to serve.
UDON WITH CHICKEN AND SCALLIONS
These udon noodles with chicken and scallions come together in under 30 minutes.
Provided by Lillian Chou
Categories Chicken Onion Pasta Vegetable Quick & Easy Dinner Lunch Gourmet Lunar New Year Dairy Free Peanut Free Tree Nut Free No Sugar Added Noodle
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cook chicken in a 6-quart pot of boiling unsalted water, covered, until just cooked through, about 3 minutes. Transfer to a large bowl with a slotted spoon.
- Add broccoli to boiling water and cook, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with slotted spoon to a colander to drain, then transfer to another bowl. Return water to a boil and cook noodles until tender (check often; cooking time on package may not be accurate). Reserve 1 cup cooking water, then drain noodles in colander and rinse under hot water.
- While noodles cook, tear chicken into chunks.
- Add oyster and hoisin sauces, sesame oil, chile garlic paste, half of scallions, and 1/3 cup cooking water to chicken and stir to combine.
- Divide noodles, broccoli, and chicken mixture among 4 bowls and sprinkle with sesame seeds and remaining scallions. Serve immediately, stirring just before eating. If noodles become dry, moisten with some of cooking water.
- Cooks' Note
- If you have to substitute a chile paste without garlic for the chile garlic paste, start with 1/2 teaspoon and add to taste.
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