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Ingredients
- 1 package PC Udon noodles, cooked in boiling water for 3 minutes then drained
- 1 - 2 teaspoons homemade Chinese Chili Oil
- 1 teaspoon minced ginger
- 1 teaspoon soy sauce
- 1 teaspoon rice wine vinegar
- juice of one lemon or lime wedge
- protein of choice - 8 medium shrimp, 2 ounces leftover fish, chicken, pork or beef, hard-boiled egg or omelet strips, 1/4 package baked or fried tofu, ALL OPTIONAL
- 3/4 cup chicken broth
- 1 package of Miso soup mix, or a teaspoon of white miso, or a teaspoon of Umami #5
- 2 ounces of baby spinach or baby spinach/kale/chard blend or spinach arugula blend
- leftover or fresh green veggies - bok choy, broccoli, asparagus, ALL OPTIONAL
- 1 green onion, thinly sliced on the diagonal
- chopped fresh cilantro or mint or both, if you have it
- sprinkle of sesame seeds to serve
Details
Servings 1
Preparation
Step 1
Put the Chili Oil, ginger, soy sauce, vinegar and lemon or lime juice in the bottom of a serving bowl.
Bring a small pot of water to the boil.
If using frozen shrimp, add to water and cook until done, removing with a slotted spoon to a bowl.
Return water to the boil and add noodles. Stir occasionally and gently for 2 1/2 to 3 minutes to separate, then drain and add to bowl. Arrange the protein, if using, on top of the noodles.
Add the broth to the pot and bring to a boil. Add the seasoning, if using, and cook a minute or two to incorporate. Add the greens and cook until done.
Pour over noodles in the bowl, mix gently to mix all together, taste and adjust seasonings if required, adding more Chili oil or lemon or lime juice to taste, sprinkle with green onions and sesame seeds and serve with a spoon and a fork.
Nutrition Facts
1 Serving (without protein)
Calories 422.1
Total Fat 12.2 g
Saturated Fat 1.9 g
Polyunsaturated Fat 4.8 g
Monounsaturated Fat 4.6 g
Cholesterol 0.0 mg
Sodium 1,287.4 mg
Potassium 656.9 mg
Total Carbohydrate 67.8 g
Dietary Fiber 5.1 g
Sugars 0.8 g
Protein 13.7 g
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