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Udon Treasure Pot
Recipe
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Category : noodles |
Style : pot cooking | Serve : 4 |
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With
udon noodles, chicken, shrimps and mangetouts as ingredients, it can only mean a
nutritious meal is in the making.
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Ingredients |
| 350 g |
Dried udon noodles |
| 220 g |
Chicken thighs, cut into bite-size
pieces |
| 50 g |
Mangetouts (snowpeas), topped and tailed |
| 8 pieces |
Large white shrimps, peeled and de-veined |
| 1 1/2 liters |
Chicken stock |
| 2 pieces |
Medium carrot, cut into bite-size pieces |
| 4 - 6 pieces |
Chinese cabbage leaves |
| 8 pieces |
Shiitake mushrooms, stems removed |
| 2 tbsp |
Mirin |
| 1 bunch |
Spring onions, finely chopped |
| 2 tbsp |
Grated fresh root ginger |
| - |
Lemon wedges and soy sauce to serve |
Method :
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Blanch udon noodles in a pot of boiling water,
drain, rinse in cold water and drain again.
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Using the boiling water, blanch carrot chunks
for approx. 1 minutes, then drain and set aside.
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Transfer noodles and carrot chunks into a large
saucepan or a flameproof casserole and arrange the chicken chunks, shrimps, cabbage leaves,
mushrooms and mangetouts o top.
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In a separate pot or saucepan, bring chicken
stock to a boil, add mirin and adjust soy sauce for taste and flavor.
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Pour the stock over the noodles, cover, and
bring to a boil over moderately heat.
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Allow to simmer gently for approx. 5 minutes or
until all the ingredients are cooked.
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Serve with chopped spring onions, grated fresh
ginger root, lemon wedges and a little soy sauce to accompany.
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