Food and cooking, Lifestyle

Udon Dipping Noodles

So this is a dish completely made up, inspired by but not entirely like the one I had in Japan…  I really need to taste that dish again to adjust my flavours (I only had it once unfortunately) but alas… I can’t.  I think I nearly keeled over in my chair the first time I tasted this because it was so amazing (the one I had in Japan, not either of the versions I made!).

I tried this the first time using peanut butter (I have put the images in the “image gallery” – but can’t figure out how to view them… if you are having trouble, just head to my Facebook page – all the pictures are there; ie I used 6 tbs of peanut butter instead of 3 of tahini and 3 of almond butter)… but even though it was still really tasty… it was too similar to satay sauce to be a distinct other dish in my repertoire. So I tried again.

Here is what I did tonight.  It was really yummy.  It WASN’T as good as the one I ate in Tokyo a couple of months ago, but it was better than the peanut butter version (just different) AND it was pretty darned delicious (if I may say so myself). This recipe served 3 adults (and they were big servings).

Ingredients

  • 2 tsp of finely chopped/minced garlic
  • 1 tbs of microplaned ginger
  • 2 tsp sake
  • 1 tsp sesame oil
  • 2 tbs mirin
  • 3 tbs of tahini
  • 3 tbs of almond butter
  • 5 tsp light soy sauce
  • 5 tsp sugar
  • 6 tbs of water, maybe a little more, to make the sauce a bit thinner
  • White and black sesame seeds to sprinkle on top at the end

To serve with

  • 3 vacuum packs of “wet” udon, cooked (in Japan these were then chilled and served cold – but I prefer them warm).  You could easily substitute for soba noodles if you wanted to.
  • 1 spring onion – finely sliced (garnish)
  • 2 skinless chicken breasts – poached in stock (bring the pot to the boil, then turn down and simmer for 20 min, then turn off and sit for 30 min)
  • 1 small head of broccoli cut into florets and blanched quickly in hot water
  • 200g of snow peas – topped, tailed and destringed, then blanched quickly in hot water
  • A boiled egg (cut into half lengthways) if you fancy

Instructions

  1. Pretty much just whisk all your ingredients together in a bowl, and use water to thin it out to desired consistency.
  2. I served my udon noodles with poached chicken breast and some left over roast pork, blanched snow peas and broccoli florets.  But you really could use whatever vegetable or meat/fish you wanted.

Soooo delicious and so comforting. If you give it a try, be sure to let me know, and of course as always, give me a like and a SHARE to spread the love!

Till next time, STAY HOME!

xxDr Megs

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