Sunday, July 08, 2007

my kitchen: udon

Udon is one of those things that I don't like to order in restaurants because I feel like I could make it better the way I like it at home. Especially when I'm paying US$7 or something like that for a bowl of noodles. Same goes for ramen. Or hotpot in LA which can go up to $15-20 and pretty much includes all the things that I like in my udon.

And it's so easy!

But what's great is that I found really fresh tasting "QQ" udon! Once you taste chewy al dente style udon, you won't want to eat the soggy, soft udon again. I picked some up at the new green Sogo (Zhong Xiao - Fu Xing MRT) after getting suckered by the freeee samples they were handing out. I think part of the key to making really chewy udon is to (1) buy the frozen kind and (2) don't boil it for too long. It's already cooked, so you just have to cook it for a minute or so.

This is their house brand and comes with three udon blocks in one pack with or without packet for broth flavoring.

My perfect bowl of noodles has chinese cabbage, mushrooms (shiitake and golden), tempura, thin slices of pork or beef, light seasoning in the broth and an egg with runny yolk.


Su-Lin said...

That looks delicious - I should make more noodle soups at home!

joanh said...

su-lin: thanks! some days it's easier and faster than going out. i want to bake more too!

Chubbypanda said...

I'm right there with you. Of course, there's a place near my house that serves a variety of authentic udon for $2.50-$6.50 a bowl. They're totally worth it. Otherwise, I prefer making it at home.


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