Udon noodles in hot broth
A warming winter dish, this is also a good way of using up leftovers, such as slices of cooked beef or chicken
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutes
- Cook the noodles in plenty of water, following the instructions on the packet until just al dente. Rinse in cold water and drain.
- For the noodle broth, bring the dashi to a boil, add the rest of the ingredients. Simmer until the sugar is dissolved.
- Add the mushrooms and cook for a few minutes then add the prawns (or cooked meat) for 30 seconds to warm through. Divide the noodles between 4 large bowls then, into each bowl, ladle a quarter of the broth and 1 mushroom and 1 prawn. Divide the watercress between the bowls and top with an egg half. Add some spring onions and shichimi togarashi.
Dashi
Dashi stock is made from dried seaweed and bonito (fish) flakes, available in granules or powder. Packets are usually 5g each. Use 10g per litre of water.
Shichimi togarashi
This is a Japanese spice mix including sansho pepper, nori (seaweed) flakes and sesame seeds.
Per serving
273 kcalories, protein 17.4g, carbohydrate 39.9g, fat 5.4 g, saturated fat 1g, fibre 1.2g, salt 7.35 g
Recipe from olive magazine, March 2006.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/4202/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 400g udon wheat noodles
- 4 large shiitake mushrooms
- 4 peeled, cooked large prawns , or 4 slices cooked beef or chicken
- 80g watercress , blanched and cooked
- 2 hard boiled eggs , halved
- 2 spring onions , finely chopped
- shichimi togarashi (Japanese pepper mix)
- 1½l dashi stock
- 6 tbsp soy sauce
- 2 tbsp caster sugar
- 2 tbsp marin
Buy ingredients
Search Good Food
A aromatic dish that is filling as a main or good as part of a Japanese meal for friends
1
rating
A simple tempura recipe, experiment with your favourite veg, makes a veg great disguise for fussy eating children
0
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutes
Ingredients
- 400g udon wheat noodles
- 4 large shiitake mushrooms
- 4 peeled, cooked large prawns , or 4 slices cooked beef or chicken
- 80g watercress , blanched and cooked
- 2 hard boiled eggs , halved
- 2 spring onions , finely chopped
- shichimi togarashi (Japanese pepper mix)
- 1½l dashi stock
- 6 tbsp soy sauce
- 2 tbsp caster sugar
- 2 tbsp marin
Per serving
273 kcalories, protein 17.4g, carbohydrate 39.9g, fat 5.4 g, saturated fat 1g, fibre 1.2g, salt 7.35 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
15 January 2008
Shelly commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
19 February 2008
Jason P rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
16 April 2008
Catherine rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
30 August 2012
grumpypants rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.