Mike's Spicy Siriacha Udon

Name: Mike's Spicy Siriacha Udon
Total time: 600 s
Yield: 2 servings
Cuisine: American
Ingredients: 16 oz Fresh Udon Noodles [found in the refrigerated section of your Asian market]; 5 Cups Beef Stock [or other]; 1 Cup Bean Sprouts [left whole - + reserves]; 1/4 Cup Green Onions [chopped + reserves]; 1/2 Cup Thai Basil [rough chopped - + reserves]; 1 tbsp Garlic Siriacha Chili Sauce [+ reserves]; 1/4 tsp Chinese 5 Spice [optional]; 1 tbsp Fresh Ginger [minced]; 3 tbsp Siriacha Hot Sauce [+ reserves]; 4 Thai Chilies [minced]; 1 tbsp Red Miso Paste; 1/2 Cup Fresh Cilantro [+ reserves for garnish]; as needed Fresh Lime Wedges [garnish]; as needed Red Pepper Flakes [garnish]; as needed Toasted Sesame Seeds [garnish]; 2 Boiled Eggs [halved - garnish]; 1 tbsp Fresh Garlic [minced]; 2 tbsp Quality Fish Sauce

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Udon Noodles! Served hot or cold.

While these delicious noodles originated in China - they migrated lightning fast to Japan. My favorite noodle! They're so plump, so absorbant and so toothy! And, it's such an easy meal - know that 8 year olds both created and photographed this dish in 10 minutes flat!

Feel free to add pre-cooked pork, beef or chicken slices, Shiitake Mushrooms, Tofu or even Chinese Cabbage to this tummy filling soup. Fresh or dried shrimp work great in this dish as well. Just adjust your stock types accordingly.

If serving as an appetizer or a side dish - this recipe could easily serve four.

Udon Noodles! Served hot or cold.

If serving as an appetizer or a side dish - this recipe could easily serve four.

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Udon Noodles! Served hot or cold.

If serving as an appetizer or a side dish - this recipe could easily serve four.

Udon Noodles! Served hot or cold.

If serving as an appetizer or a side dish - this recipe could easily serve four.

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Ingredients

10 mins

2 servings

16 ozFresh Udon Noodles [found in the refrigerated section of your Asian market]
5 CupsBeef Stock [or other]
1 CupBean Sprouts [left whole - + reserves]
1/4 CupGreen Onions [chopped + reserves]
1/2 CupThai Basil [rough chopped - + reserves]
1 tbspGarlic Siriacha Chili Sauce [+ reserves]
1/4 tspChinese 5 Spice [optional]
1 tbspFresh Ginger [minced]
3 tbspSiriacha Hot Sauce [+ reserves]
4Thai Chilies [minced]
1 tbspRed Miso Paste
1/2 CupFresh Cilantro [+ reserves for garnish]
as neededFresh Lime Wedges [garnish]
as neededRed Pepper Flakes [garnish]
as neededToasted Sesame Seeds [garnish]
2Boiled Eggs [halved - garnish]
1 tbspFresh Garlic [minced]
2 tbspQuality Fish Sauce

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Steps

10 mins

1

Bring 5 cups beef stock [or other stock] to a steady boil.
In the meantime, quickly chop your herbs and vegetables.
Add hot sauces and spices to your simmering stock.
Loosely seperate your Udon noodles and add them to your broth. Stir occasionally.
Boil noodles steady for 2 minutes. Then, add all herbs and vegetables. Except for anything listed as a garnish or reserves.
Boil soup for 1 minute longer.
Serve hot but, you can serve Udon Noodles cold. In fact, one of the best Udon recipes I'd ever eaten was served cold with nothing other than chilled Garlic Siriacha Sauce, Thai Basil and fresh minced garlic.
2

That's it! Easy peasy!
Serve with additional Siriacha sauces, Thai Basil, Red Pepper Flakes, Bean Sprouts, fresh Cilantro, toasted sesame seeds, fresh chives, lime wedges and boiled eggs.
Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on April 21, 2016 17:54

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!