Why are these noodles so saintly? Must be because the Japanese just have some of their food so elegantly served that you can’t go wrong. The little ribbons around each portion are even decorative. This Japanese wheat noodle recipe on a scale of 1 to 10 is about a 7. Yes, wish I could rate it better but there are many more udon recipes that are great but aren’t as quick with as few ingredients. If you’re just starting out with these noodles, you won’t be disappointed. They taste sooo clean (one of my favorite words in the whole entirety of the universe).
This of course was picked up from my daily site http://www.Tastespotting.com. Let me recommend a great cookbook on these and similar noodle recipes. “Noodles Every Day” by Corinne Trang is a great starter cookbook. The photos will make you very hungry for asian fare. So if you aren’t up for cooking, make sure you make reservations before opening her book.
3/4 pound udon noodles
2 tablespoons peanut butter
2 tablespoons fresh lemon juice
1 teaspoon soy sauce
1/2 cup water
1/2 teaspoon sesame oil
1/2 teaspoon honey
2 teaspoons minced ginger
2 tablespoons chopped fresh chives
1. Fill a large pot with water and bring to a boil. Add the udon and stir. Cook according to the package directions or until tender. Drain the noodles in a colander.
2. Meanwhile, combine the peanut butter, lemon juice, soy sauce, water and honey in a small saucepan. Simmer gently over medium heat for 5 minutes, whisking to dissolve the peanut butter.
3. Stir the chives and ginger into the sauce and simmer 30 seconds. Toss the noodles with the sauce. Season to taste with fresh ground black pepper.
I added the cilantro, one of my favorites, and think you could have even just added some julienne carrots to kick it up a notch.
I wore my Poupon Apron. So warm and sunny it was perfect for this dish. Couldn’t take it off!