YAKI UDON
1 package frozen udon noodles (9 ounces)
half bunch bok choy (about 6 ounces)
4 medium asparagus spears
1/2 cup diced smoked ham
1 tablespoon neutral oil, such as canola
2 teaspoons soy sauce
1 tablespoon mirin
1 teaspoon rice wine vinegar
1. Boil a pot of water. While it’s boiling, prep the vegetables. Cut off the woody stems of the asparagus and cut the remainder into 1-inch lengths. Halve the bok choy stems lengthwise and cut into 1/2-inch dice. Slice the bok choy leaves crosswise into 1/2-inch wide strips.
2. Boil the noodles just long enough to thaw and separate, about 1 minute. Drain and rinse under cold water.
3. Heat the oil in a skillet. Add the ham, bok choy stems, and asparagus. Cook, stirring occasionally, until the ham is browned and the bok choy stems are translucent, about 4 minutes. Add the bok choy leaves and cook an additional minute. Add the noodles, soy sauce, mirin, and rice vinegar, and cook until the sauce is nearly completely absorbed, about 1 minute.
Yield: 2 servings
am so going to make that for lunch today … thanks!
Hi,
Looks good – bought the frozen udon noodles yesterday. About how much oil? Tsp? Tbl? I figure it should be something neutral (not olive)?
Yeah, I guess I should have put that in the recipe!
1 tablespoon of neutral oil should be good.
Who makes the frozen large udon you picture for this recipe?
I think it’s Shirakiku sanuki udon, but I need to check next time I go to Uwajimaya to make sure.