I do this one, here and there, as a fancier take on noodles (at least), compared to a standard bargain ramen noodle soup. This one will rate more around a standard Asian restaurant's offering of "some kind" of noodles; I just threw this dish together, with some influences from Thai food, and their hot and curry soups, with Udon noodles, hoisin sauce, which is Chinese, and a splash of vinegar, of your choosing, or selection (I had malt vinegar, which I purchased from Whole Foods, separately, but the rest of the ingredients for the soup are available at my local Ralph's - perhaps yours, as well).
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| (Most of) The ingredients in iPigeon Udon Noodle Soup. |
Ingredients:
1 pack udon noodles (2 in pack)
Golden Curry: 1/2 slab
Soy Sauce: 2 Tbsp.
Hoisin Sauce: 2-3 Tbsp.
Green Onions: 3, finely chopped, whole bulb and stalk
Cilantro: 1/2 bunch
Jalapeño Pepper: As desired, for spiciness
Kara Coconut Cream Powder: ~ 1 Tbsp. (Work out 4 servings, per package)
Lime Juice: 1/2 lime, squeezed
Butter: 2-3 Tbsp (I used butter, which works fine, although toasted sesame oil would be more fitting)
Malt Vinegar: 2-3 splashes
It's fairly really simple, just follow the instructions on the udon noodle soup package, i.e. throw the noodles in boiling water, give it a minute or two, while you slice of scissor your greens, break up some curry solids and throw them in to the boiling water, put some coconut cream in there, throw the greens in (note: by this point, you'd want to stop cooking, nearly immediately, so that the greens still have some substantive form left of them), then, add in vinegar, soy sauce, lime and hoisin sauce. Perhaps some salt and pepper.
That's it!
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| A tasty late night soupy meal. |
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