I finally got a break from school and got to do some cooking and boy did I pick a winner of a recipe. It was recommended by my best friend Jason (chef extraordinaire). While Alana was at yoga I whipped this up this deliciousness.
Make a lot. You are going to want to eat as much of this as possible. I doubled the recipe and use a pound of sliced pork. Yum!
- 1/2 small shallot, sliced
- 1/2 cup sliced meat of choice, if desired*
- 1/2 carrot, shredded
- 1 brick frozen sanuki udon
- 1 tablespoon soy sauce
- 1 teaspoon dashi powder**
- 1 teaspoon sugar
- freshly ground black pepper to taste
- 1 green onion, sliced
- dried bonito flakes, to garnish
Soak your frozen udon in a bowl of warm water making sure that all of the strands of noodles are separate. Drain and set aside.
Heat up a small bit of oil in a non-stick pan over medium heat. Add the shallots, meat (if using) and shredded carrot. Cook until the carrots and shallots are soft, but not overly brown, about 2-3 minutes. Add the drained udon noodles as well as the soy sauce, dashi powder, and sugar. Toss to coat the noodles and turn the heat to medium-high to slightly reduce the sauce, about 1-2 minutes. Turn the heat off, taste and season with freshly ground pepper to taste. Garnish with sliced green onions and bonito flakes. Enjoy hot.