Thing-a-day.com

I don’t know how this happened but we suddenly got busy a couple of days ago so I had to skip the 14th and 15th things-a-day.  I was planning on making one more Valentine’s dessert.  I can still do it in the next few days.  Today I have a very fast recipe to share with you.  When you get busy and don’t feel like making something complicated or time-consuming, this is the one for you.  It took me only 15 minutes to make altogether including waiting for a pot of water to boil.  And it was such a delicious and healthy meal on a cold wintry morning.

Udon Noodles with Brussels Sprouts, Bean Sprouts and Edamame

(serves 1, but you can easily double it)

This noodle bowl has a very toothsome texture because of the edamame (fresh soy beans) which I love.  You can use fresh or frozen edamame.  Feel free to alter any ingredient or the amount to suit your taste.

1 package “instant” udon noodles (enough for 1 person)

8-9 shiitake mushrooms, wiped clean* (see notes below)

5 oz. Brussels sprouts

4 oz. soybean sprouts

1 package of fresh spinach

2 tsp. olive oil

2 tsp. toasted sesame oil

1.5 Tbsp. mushroom dark soy sauce

1 tsp. garlic powder

1 tsp. paprika

1/2 tsp. coriander

1/2 tsp. freshly ground black pepper

1. In a pot, boil 8 cups of water together with shiitake mushrooms, Brussels sprouts and soybean sprouts.  (You can adjust the amount of water according to the vegetables you choose.)

2. When the water boils, add udon noodles.  Mine takes only 3 minutes to cook.  Towards the end throw in spinach.  Drain when the noodles are cooked.

3. Mix in olive oil, sesame oil, soy sauce, garlic powder, paprika, coriander and black pepper.  Stir well and serve immediately.  Enjoy!

* Generally you shouldn’t wash mushrooms as they soak too much water and become mushy very quickly.  Use a paper towel to wipe them clean.

This is very similar to what I made yesterday.  I’m madly in love with udon noodles now.  Instead of dark soy sauce, I used sea salt and garlic powder.  I added a little more sesame oil and miso and used two different types of mushrooms: dried shiitake mushrooms and the other, I have no idea.  They have much fatter stems than the enoki mushrooms but taste a little like the oyster mushrooms.  So they add a natural seafood flavor to the noodles.  I have to share the photo here since I love how the noodle bowl looks.

This is a very simple dish.  We’ve been really busy so I haven’t really cooked.  I’m still trying to get back into our regular routine.  Somehow I was craving for some Japanese noodles and nothing beats the easy-and-simple-yet-flavorful udon noodles.

Udon Noodles with Bok Choy and Seaweed
(serves 1)

1 pkg. udon noodles (cooking time according to the package instructions)
5 cups water
8-9 dried shiitake mushrooms
1/3 block extra-firm tofu, cubed
4 cups of baby bok choy, roughly chopped
Some Japanese seaweed (any type you like), torn into pieces
1 1/2 Tbsp. white miso
1 1/2 Tbsp. dark soy sauce
2 tsp. toasted sesame oil

1. Add dried mushrooms to the water in a pot and cook together.  Bring to a boil and then lower the heat to medium.
2. Add tofu cubes and stir in the miso.  Cook for 2 minutes.  One minute before everything is cooked, add bok choy.
3. Turn off heat when the noodles are done.  Add soy sauce, sesame oil and seaweed.  Stir.  Serve right away.

* Feel free to adjust all the ingredients to your own preference

thinking about peace. paz. here is a lil brass fish i picked up long long time ago. so i got some of those noodles (again)  from the 60s - (sand). got moonstone (clouds) and these others remind of the sea & sky and the fishy…peace peace

I made an earring to match moms necklace. again made of noodles she toasted when she was pre-teen. my grandmother told me today that these noodles were all the rage. in our small town. beads. love beads. home made beauty. heres a shot of the earring (gotta make the pair tomorrow) and the matching necklace. sorry about the awful lighting.  as far as my  writing goes, today was a funky day.