Udon Noodle Recipes
- Thread starter jstarr
- Start date
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If you have answers, please help by responding to the unanswered posts.
Asmodean
Cook
Sorry I don't have any recipes, but that sounds AMAZING. I'm sure it'll be awesome!
jennyema
Chef Extraordinaire
We go through a ton of udon noodles in our household but don't serve them as a side dish, sorry.
They go in soup or get mixed with kimchi.
I've made them into sesame noodles, too. That might work.
sesame noodles - Google Search
They go in soup or get mixed with kimchi.
I've made them into sesame noodles, too. That might work.
sesame noodles - Google Search
Asmodean
Cook
You might want to make a side soup along with the salmon rather than simply a noodle dish. You could always stir fry the veggies and noodles quickly and add a touch of sesame oil like jennyema suggested. Preserve the authenticity and eat with chopsticks 
BreezyCooking
Washing Up
I've posted this recipe frequently here as it's one of our favorites - especially to accompany Asian-style salmon dishes. While I use ramen noodles, I'm sure udon noodles would work just as well.
BREEZY SESAME ZUCCHINI CARROT RAMEN NOODLES
1 small/medium zucchini
1 medium carrot
1 package Ramen noodle soup mix
2 cloves garlic, finely chopped
Aprox. 1 teaspoon (about 1”) peeled & grated fresh ginger
Crushed red pepper flakes to taste
Soy sauce to taste
Vegetable oil
Hot sesame oil (or regular, if desired)
Wash & trim zucchini; trim & peel carrot. Grate, shred, or julienne slice both.
Discard soup/seasoning packet from Ramen noodles (or save for another use). Cook noodles according to package directions & drain.
In a medium/large skillet, heat a thin coating of vegetable oil & sauté squash & carrot until just barely tender. Add ginger & garlic & stir a few times. Add drained noodles & combine gently. Add crushed red pepper flakes & soy sauce to taste & gently combine again. Serve with a drizzle of hot (or regular) sesame oil on top.
BREEZY SESAME ZUCCHINI CARROT RAMEN NOODLES
1 small/medium zucchini
1 medium carrot
1 package Ramen noodle soup mix
2 cloves garlic, finely chopped
Aprox. 1 teaspoon (about 1”) peeled & grated fresh ginger
Crushed red pepper flakes to taste
Soy sauce to taste
Vegetable oil
Hot sesame oil (or regular, if desired)
Wash & trim zucchini; trim & peel carrot. Grate, shred, or julienne slice both.
Discard soup/seasoning packet from Ramen noodles (or save for another use). Cook noodles according to package directions & drain.
In a medium/large skillet, heat a thin coating of vegetable oil & sauté squash & carrot until just barely tender. Add ginger & garlic & stir a few times. Add drained noodles & combine gently. Add crushed red pepper flakes & soy sauce to taste & gently combine again. Serve with a drizzle of hot (or regular) sesame oil on top.
larry_stewart
Master Chef
what I do is take a basic udon noodle soup, then add nappa cabage, bamboo shoots, snow peas, shitake mushrooms, scallions, tofu and a few veggie dumplings. Turns the soup into more of an asian pasta dish. Sometiems a squeeze a garlic, add a slice of ginger too. ( and an occasional spalsh of sesame oil)
LaurenG
Cook
Baby bok choy is really good floating in udon. I also like slices of hard boiled eggs. Yumm
