Main
Life-Changing Udon Noodles
25 minServes 4Nutri-Score B€€
B
25 min
25 minLife-Changing Udon Noodles
recipe by
Alexandra’s Kitchen
@alexandraskitchen
3 recipes
3 imports
0 cooked
what you need
Ingredients
eggsDairy4 pieces
vegetable stockPantry480 ml- tamari or soy saucePantry60 ml
- mirinPantry10 ml
udon noodles (frozen, if available)Grains800 g
baby bok choy (optional)Produce225 g- sesame oilPantry30 ml
butter (small knob per bowl)Dairy20 g- scallions (sliced)Produce4 pieces
fresh cracked black pepper (freshly cracked)Spices2 g- chili garlic sauce (optional)Pantry20 g
per serving
Nutrition
333kcal
- Carbs
- 48 g
- Proteins
- 12 g
- Fat
- 11 g
what you’ll use
Tools
Saucepan
Stockpot
Mixing bowl
Ladle
Colander
step by step
Method
- Step 1
Soft-boil the eggs
- Boil the eggs for 6 minutes.
- Plunge them into an ice bath, then peel and set aside.
- Step 2
Make the broth
- Rinse the pot, then add the vegetable stock, tamari and mirin.
- Bring to a simmer, then set aside and keep warm.
- Step 3
Cook the noodles and bok choy
- Boil the udon noodles according to the package (frozen udon cooks in about 1 minute).
- If using, add the baby bok choy to the pot.
- Drain well.
- Step 4
Assemble the bowls
- Divide the noodles among the bowls.
- Ladle the hot broth over the noodles.
- Drizzle each bowl with sesame oil and add a knob of butter.
- Step 5
Finish and serve
- Halve the soft-boiled eggs and add them to the bowls.
- Top with scallions, plenty of cracked pepper and a spoonful of chili garlic sauce if you wish.
most cooked first