Mike's Spicy Thai Udon Noodles

Name: Mike's Spicy Thai Udon Noodles
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 (7 oz) Packages Udon Noodles; 1/3 Cup Thai Dried Shrimp [left whole]; 1/4 Cup Fresh Thai Basil [+ reserves]; 3 LG Fresh Garlic Cloves [diced]; 1 Cup Fresh Cilantro Leaves [left whole + reserves]; 3 LG Fresh Thai Chili Peppers [minced + reserves]; 2 tbsp Fresh Chives [minced]; 1 tbsp Pickled Ginger; 2 tbsp Garlic Siriacha Sauce [+ reserves]; 1 tbsp Quality Fish Sauce [+ reserves]; 1 tbsp Soy Sauce [+ reserves]; 1.5 tbsp Garlic Olive Oil [+ extra if desired]; ● See Garnishment Ideas In Step #6

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

I do love giving my students timed challenges. Especially ones with a limited amount of ingredients. Tonight's challenge was an Asian themed dish created in 15 minutes with - only 15 ingredients pre-chosen by me at their disposal. 😈 [muwahaha!]

Guess what? They all nailed it! Especially this student! 😆

Anyway, overall this dish presents as primarily spicy and slightly salty. But, feel free to employ most any Asian sweet sauce for an added contrast. 🍬 But, know that additional pickled ginger juice dashed on noodles works quite well if seeking added sweetness.

Guess what? They all nailed it! Especially this student! 😆

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Guess what? They all nailed it! Especially this student! 😆

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Ingredients

15 mins

2 servings

2 (7 oz)Packages Udon Noodles
1/3 CupThai Dried Shrimp [left whole]
1/4 CupFresh Thai Basil [+ reserves]
3LG Fresh Garlic Cloves [diced]
1 CupFresh Cilantro Leaves [left whole + reserves]
3LG Fresh Thai Chili Peppers [minced + reserves]
2 tbspFresh Chives [minced]
1 tbspPickled Ginger
2 tbspGarlic Siriacha Sauce [+ reserves]
1 tbspQuality Fish Sauce [+ reserves]
1 tbspSoy Sauce [+ reserves]
1.5 tbspGarlic Olive Oil [+ extra if desired]
● See Garnishment Ideas In Step #6

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Steps

15 mins

1

Chop all of your vegetables and herbs. Including reserves.
2

Add your dried shrimp, garlic and peppers to 4 cups water and boil for 5 minutes.
3

Add your Udon Noodles and bring your broth back up to a boil.
4

Drain and place quickly back into your pot.
5

Adding no heat - add your soft herbs and seasonings. Gently mix and lift with chopsticks as not to bruise or tear your noodles.
6

Serve immediately with with additional ginger, garlic chili, fish and soy sauces. Garnish with fresh cilantro, thai basil, additional peppers, lime wedges, radishes and sesame seeds. Enjoy!

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MMOBRIEN @cook_2891564

on July 01, 2016 10:40

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!