In a continuation of yesterday's post, here is the noodle recipe I promised. This one is a slight adaption of a recipe from Simply Reem, to use ingredients I had on hand.
Udon are flat wheat noodles, about the width of linguini pasta and shorter in length. It cooks up quicker (in about 5 minutes) and softer than linguini, so be careful not to overcook.
If you are the kind who thinks mild taco sauce burns your throat, then literally use only 2 drops Sriracha for the entire recipe (for flavor), otherwise use up to as much as 1/2 teaspoon. I used 4 drops, but youngerSon mixed in at least an entire teaspoon to each of his servings. He would have had a third helping, but I needed something to cart to work the next day.
Enjoy. I'm heading out to see Le Miz.
Udon Noodles with Sweet Ginger Scallion Sauce - Easy
Adapted from Simply Reem
Serves 4-6 as a side
1 (12.8 oz.) pkg. udon noodles
3 or 4 scallions, finely chopped (about 1/2 cup)
2 Tbl. minced fresh ginger (or 2 tsp. dried ground)
1/4 loosely packed cup cilantro leaves, chopped
1 tsp. toasted sesame oil
1 Tbl. vegetable oil
2-4 drops Sriracha sauce, depending upon your heat resistance
1 Tbl. soy sauce (regular or low-salt)
2 Tbl. rice wine vinegar
1 Tbl. honey
1/2 tsp. coarsely ground black pepper
1 Tbl. toasted sesame seeds (white, black or a combination)
Prepare udon noodles according to package directions.
Meanwhile, stir together the scallions, ginger, cilantro, sesame oil, veggie oil, Sriracha sauce, soy sauce, rice wine vinegar, honey and black pepper. Set aside.
Drain udon noodles and place in serving bowl. Stir scallion mixture again, then pour over noodles. Squeeze lime over noodles; discard lime.