In Chicago, one of my favorite fast bites was at Noodles & Company on N. Michigan Ave. I’d often stop on the way back from SHC’s State Street Office, or nab an illegal parking spot and run in and grab a takeout on the way back from Hoffman Estates. Hearty comfort food that seemed relatively healthy and was inexpensive. I went hunting for a recipe online and found a pretty good approximation, courtesy of Yahoo Answers. I tweaked it a bit…the results are below. This is about to become a staple.
Caramelized udon noodles in a sweet soy sauce with broccoli, carrots and shiitake mushrooms. Asian sprouts, black sesame and cilantro garnish.
Ingredients:
3 cups hot cooked udon noodles (Japanese wheat noodles) – The precooked packaged ones work well!
cornstarch
salt to taste
2-3 drops, toasted sesame oil
4 tablespoons teriyaki sauce
2 tablespoon rice wine vinegar
2 tablespoon vegetable oil
3/4 tablespoon minced peeled fresh ginger
2 large cloves garlic cloves, pressed
1/2 tsp red chili flakes
1 cup shiitake mushrooms (stems removed), sliced
1 cup Asian sprouts
2 cups broccoli florets (baby broccoli is even better, blanched if you have time)
1/2 cup (2-inch) julienne-cut carrot
1 tbsp blk sesame seeds
1 cup freshly chopped cilantro leaves (optional)
METHOD:
In a Wok or Large nonstick skillet, Caramelize the carrots until mottled brown (about 5 min), then add the broccoli and saute until crisp and verdant (another 3-5 min) . The carrots stop caramelizing once the Broccoli is added, so get them done the way you want prior to adding. More caramelization is better! Remove and set aside.
Add a little oil, the saute the ginger & garlic. After a minute or so, add the well drained noodles and let carmelize. Add the red chili flakes. Add the sesame oil, teriyaki sauce and rice wine vinegar. Add all of the other ingredients and toss to coat well. Serve.
Here’s the original post. The author likes using beef as a protien, but I prefer Tofu for this. I’ll try that next time…
