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Posts Tagged ‘marinated beef’

I don’t know why, but Udon noodles are my favorite noodles.

It is to the point where I need to come up with something new to eat for lunch at work. It can get a little boring to eat the same thing (almost) all the time. Does it count as a different thing if I get it from a new place??? Ok, I know. Same thing. I was just joking…

At times, I make Udon noodles at home. It tastes much better and I can add anything I want. Here is a Beef Udon noodle I make quite often. It is light and yummy. And knowing my husband & I, it always ends up a little spicy in our version, but it is up to you, what level of heat you like and can stand.

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Beef with Udon noodles.

Serves 2.

2 packages of Udon noodles, fresh not dried. (If you use dried, follow instructions on the package.)

About 1/2 lb Beef, any kind but preferably a good cut meat. (If you would like more beef just add more…)

Miso paste. Any kind. About 3-5 tbsp.

2 tbsp. Soy sauce.

2 tbsp. Mirin.

Juice of 1/2 lime.

2 – 3  cups of water. (Depending on how “soup like” you would like it to be.)

1/2 hot pepper, any kind. For decoration.

2 tsp. lightly toasted sesame seeds.

About a handful per person of any kind of vegetables you like or have in the fridge, cut small. For example chives, spring onions, carrots, broccoli, cauliflower, mushrooms, sprouts…

2 tbsp, finely Julienne (leaves rolled up and cut thinly, creating long strips) fresh basil.

1/2 stock cube. (I use chicken stock.)

1 tbsp finely cut fresh coriander.

A pinch of lime zest.

A splash of hot sauce (optional).

You can add any other kind of herb or spice you like.

Directions;

Cut the beef into strips. Marinate in the Mirin, Soy sauce and lime juice for at least 30 minutes to a couple of hours. If you don’t have Mirin you can use rice wine or cooking sake. When done, pad the meat dry on some paper towels. Fry in a skillet on high heat until done. It will just take a minute or two.

In a pan, boil the water with the miso paste & the stock cube. Add as much Miso as you like. I usually get the lighter Miso paste and use about 3-4 tbsp. (optional. Add the splash of hot sauce.)  Add the udon noodles. Let them just get warm.

Add all the finely cut veggies into the bowls. Add the udon noodles on top. Pour in the Miso liquid. Arrange the beef on top of the noodles. Sprinkle the coriander, basil, lime zest and sesame seeds on top. Finish off with the finely cut peppers.

This of course is just a guideline of what you can do. It works just as well with chicken, shrimp, pork or why not just the noodles with vegetables. You can also add small cubes of tofu to the noodles.

I hope you will enjoy it.

 

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