Posted by: Thursday on: September 30, 2008
14oz dried udon noodles
2 tablespoons sunflower oil
1 bunch green onions, roughly chopped
1 head bok choy, sliced
1 8oz box sliced mushrooms
4 teaspoons dried green seaweed, soaked in hot water and drained
1 package bonito dashi
powdered ginger
minced garlic
4 tablespoons Japanese or light soy sauce
freshly ground black pepper to taste
Bring water to the boil, add the noodles and cook [...]
Posted by: Thursday on: March 29, 2008
Essentially a pan-Asian dish combining flavors from Japan, Thailand and Vietnam. Page 207 from the March 2005 issue of Cooking Light. Modifications included Chinese chow mein noodles instead of udon, sugar snap peas instead of snow peas and more broth.
The flavor was really interesting though. It had the Asian zen (balance) of [...]
