I have made countless versions of cold sesame noodles with peanut sauce over the past six months, tweaking this and that, using store - bought noodles or making
fresh udon noodles, and the final result is near perfection in my mind.
Fresh udon noodles from Costco stir fried with veggies, tofu, or shrimp.
Not exact matches
For the noodle salad — 200 g soba noodles (you can use
udon or rice noodles)-- 150 g French beans, ends trimmed — 1/2 long cucumber, thinly sliced — 4 spring onions, sliced — 6 - 8
fresh basil leaves, chopped — a small bunch of coriander, chopped — salt
Salmon and Baby Bok Choy Ramen 6 cups vegetable stock 1 tbsp minced
fresh ginger 2 garlic cloves, crushed 6 green onions, sliced 3 tbsp soy sauce 3 tbsp sake 1 lb salmon fillet, skinned 1 tsp peanut oil 12 oz
udon noodles 4 - 5 baby bok choy, broken into leaves 1
fresh red chili pepper, seeded and sliced 1 cup bean sprouts salt and pepper
8 ounces long pasta (
udon, rice noodles or angel hair all work well) 8 ounces
fresh green beans, with the ends trimmed 2 roasted red peppers, sliced (or a small jar) Peanut Sauce (see recipe below)
8 ounces
udon or rice noodles 2 tablespoons vegetable or coconut oil 6 cloves garlic, minced 1 tablespoon minced ginger 2 tablespoons red curry paste 1 teaspoon turmeric 1 (1 - pound) package Nasoya extra-firm tofu, drained and cubed 2 teaspoons sea salt 2 (13.5 - ounce) cans coconut milk 1 tablespoon brown sugar 1 tablespoon lime juice Toppings: Chopped
fresh basil or cilantro, toasted cashews, lime wedge
1/2 pound
fresh or dried
udon noodles 2 tablespoons vegetable oil 1 medium red onion, sliced into half - moons 4 ounces shiitake mushrooms, stems trimmed, sliced 3 cloves garlic, minced 2 teaspoons ginger, minced 2 tablespoons mirin (optional) 2 cups water 3 tablespoons miso (see tip) 4 cups chopped kale 2 teaspoons soy sauce, or to taste
Liked this recipe for it's ease, followed recipe but had a few add - ins, used Trader Joe's miso ginger soup, 2 tsp chicken broth, bagged baby greens of spinach, chard, and, kale,
fresh mushrooms, pkg of frozen stir fry,
udon noodles, and shrimp.
1/3 pkg of steamed Chinese noodles (I used
fresh steamed Farkay brand noodles, but
udon would be good too) 1 large carrot, julienned 1/4 small red cabbage, finely sliced into a thin slaw 1/2 English cucumber, julienned (but toss the inner seedy core)
3/4 cup sugar 1/3 cup rice vinegar 4 12 - ounce bottles amber ale 3/4 cup thin soy sauce 3 ounces ginger, thinly sliced 6 dried whole red chilies or
fresh red Thai chilies 8 scallions, trimmed and lightly crushed 1 garlic head, cloves peeled and lightly crushed 6 whole star anise 1 teaspoon five - spice powder 4 pounds beef short ribs, or 4 pounds pork butt, cut into large chunks 1 pound green beans, trimmed 1 pound
fresh or 8 to 10 ounces dried
udon, or 12 ounces
fresh Chinese wheat noodles
Izakaya inspired plates paired with beer, wine and sake, farm
fresh salads with an Asian twist, Korean and Japanese spices and kimchi,
fresh ramen and
udon... Ozu is food for the everyday: steaming bowls of ramen, healthy bowls of rice paired with meats and vegetables, vegan and gluten free options, appetizers and salads.
Hungry brunchers can feast on charcoal - grilled Yakitori,
fresh sushi rolls, Wagyu steak with egg, Ahi tuna, beef tataki with garlic crisps and breakfast
Udon crowned by prawn tempura to name but a few.