Tuesday, February 05, 2008

Udon noodle bowl with Chinese chives, bamboo shoots and roast duck

Udon noodle bowl
Originally uploaded by Lisa Fagg.
After that scrumptious feast of a meal we had the evening before, my appetite was still hungry for more of the same the next day! We had a considerable selection of leftovers which meant "playtime" for me and my cupboard. It took very little time to come up with this - a noodle bowl with a delicate soup, soy sauce, mirin, Chinese chives and leftover roast duck. I served this sort of "semi-wet" - the ratio of noodles to broth was quite a bit higher than I normally do for a bowl, but it worked just fine. I have to repeat this dish before I can post a recipe but you have the basic ingredients list here should you want to try it:

Ingredients for Udon Noodle Bowl

Cooked duck meat, picked from the bone (about a cup)
3 packs Udon noodles (the soft, pre-cooked type work well)
a good handful of Chinese chives, cut into 3cm lengths (or any Chinese greens, roughly chopped
1 small can bamboo shoots
grated fresh ginger and grated fresh garlic (about 1-2 tsp each)
soy sauce (about 2-3 tbsps)
mirin (or honey or sugar) 1 tsp
rice wine vinegar, 1 tbsp
2 cups good-quality chicken broth
ground white pepper

small handful of mushrooms, sliced

This can also be made vegetarian by substituting some nice mushrooms (shitake or oyster, for example) for the duck.


No comments: