In a bowl, combine chicken, soy sauce and honey. Set
minutes.
Add in noodles, stir to separate, and cook
In a 2 quart saucepan, heat the oil. Add the flour and cook, stirring for a minute over low heat. Add the curry powder and cook another minute. Whisk in the hot vegetable stock all at once: it will thicken almost instantaneously. Add the soy sauce and syrup and cook until thick enough to coat the back of a wooden spoon.
Cook the udon noodles in a large pot of boiling water. When al dente, drain well, rinse and place into 4 large bowls. Fill each bowl with curry sauce, top with scallions and serve immediately.
ater to a boil. Cook udon noodles in boiling water, stirring occasionally
emaining 1 cup water and udon noodles in a large saucepan over
minutes.
Drop the udon noodles and the broccoli into the
In a medium-size sauce pan, add water and memmi noodle soup base. Cook on medium-high heat until it begins to boil.
Reduce heat to medium; add curry sauce and cook until curry is hot, stirring occasionally.
In a separate sauce pan, boil water and cook udon noodles.
Place udon in a bowl and cover with curry sauce.
Add chopped green onions and boiled egg and serve immediately.
ater to a boil. Add udon noodles, and cook until tender, about
ot browned.
Add the udon noodles to the wok, along with
ater to a boil. Add udon noodles, and cook until tender, about
Place udon noodles in a medium bowl. Cover with boiling water. Drain and keep warm.
Place chicken stock and ginger in a medium saucepan on high heat. Bring to a boil. Reduce heat to low. Add miso paste and simmer for 5 mins, until miso dissolves.
Add chicken and mushrooms and simmer for 5 mins, until chicken is cooked through. Add bok choy and cook for 1 min, until wilted. Remove from heat. Stir in noodles and serve.
educe heat to medium. Add chicken and simmer until cooked through
oil. Drop the udon in a few noodles at a time and
Combine chicken or steak with 2/3
Open udon noodles. Boil in water for about
Place the chicken, grated ginger and 3 cups
Cut chicken into bite-sized pieces. Slice
Cook udon noodles according to instructions. Drain and set aside to cool.
Slice salmon into strips.
Combine oil, rice vinegar, mirin, lime juice and wasabi in a small bowl.
When cool, place udon noodles in serving dish, and toss salmon, snow peas and spanish onion through.
Pour oil wasabi mixture over the salmon and noodles.
Sprinkle chives over the dish. Serve at room temperature.
Can be refrigerated overnight and served at room temperature next day.
Prepare noodles according to package instructions. Drain
prayed with cooking spray, cook chicken over medium high heat for