Udon noodles come in these great little packages at T&T. I bought them and have been getting them regularly every trip. They store forever and keep better than the frozen kind which get freezerburned too often.
Tags: beef, broth, ingredients, japanese, noodles, recipe, soup, udon
- Beef ribeye sliced thinly
- Udon noodles packaged
- Beef broth
- King oyster mushrooms
- Bok choy (or spinach or other nice green veg)
- Green onion/Scallion
- Cut beef into very thin strips and cook on medium low heat in a fry pan. When finished, set aside.
- Boil enough water to cover the udon noodles for only 2-3 minutes, then drain and set aside.
- Bring beef broth (or chicken broth) to a boil, quickly add bok choy and king oyster mushrooms. Add noodles just a minute later, then finally the beef. Turn off the heat and let stew for a minute.
- Plate and serve, garnish with green onion.
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