Asian shops are great. You get there super spices Rice and all sorts of legumes in large bags. It smells exotic, and I like to wander through the aisles, admiring the strange characters and wonder, what in these small doses is actually supposed to be inside. But why I'm particularly in Asian shops: delicious, fresh udon noodles (which you often find in the refrigerated counter, in small plastic packages). These noodles are perfect for them to drink in rich soups, but also about the poor vegetables in the refrigerator to finally release from his suffering. You know, half the carrots, the last broccoli florets, the chopped onion - do not throw away, but revived with udon noodles! I have carrots, Onions, peas, leeks and smoked a little used, but you can take whatever is lying around with you Sun You can also use spaghetti, but I have a special weakness for Udon. One must very briefly in hot boiling water, they stay forever in the refrigerator and they're just a little "special" than regular pasta. This dish is suitable as a starter for two or main course for a knife.
Asian Restless
200g fresh udon noodles from the Asian market
2 tablespoons oil
60 grams smoked
1 small carrot, sliced in
1 / 2 onion,
chopped 5cm leeks, cut into rings
2 cloves garlic
2 tablespoons of peas
about 3 tablespoons soy sauce (or 2 tablespoons soy sauce and 1 tablespoon water or vegetable stock)
a generous pinch of curry powder
The
Udon in hot water for 2 minutes. In a pan fry the crispy smoked tofu in the oil, sauté onion and carrot and briefly until the onion is slightly translucent. Rest of vegetables including garlic, and just continue to cook (the vegetables should still have bite). The Udon deterred then cold, give the vegetables. The soy sauce and curry powder, add the pasta stirring can continue to fry briefly until the sauce is well has distributed (if the noodles defend much, then they cut just a little!). Serve hot.
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