On Udon

It is a well documented fact that Brother Bear was a picky eater in his formative years.  He survived on french fries, chicken nuggets, and chocolate milk.  He didn’t like pizza and I couldn’t fathom how that was possible for a child.  I actually still have difficulty trying to wrap my head around that one.  Who doesn’t like pizza?

udon panBrother Bear has since grown into a happy, healthy, 26 year old lad, who eats foods that young Brother Bear wouldn’t have ever deigned to go near.

udon bowlLike udon noodles.

Udon noodles are Japanese in nature, and made from wheat flour.  Healthy!  They are also quite tasty in this meal he frequently whips up for Wooden Nickels and Pops.  He got the recipe from one of our family’s favorite cookbooks, and has made it his own over time.  It calls for rice noodles, which I’m sure would be just fine, but BB insists on udon.  I’m not one to argue.

(my family is laughing now)

To make noodles for 4, you will need:

For the sauce:

1/4 C ketchup
2 T reduced sodium soy sauce
2 T lime juice
2 T brown sugar
1T rice vinegar
1 tsp. sesame oil
1/2 tsp. red pepper flakes

For the dish:

8 oz. udon noodles
1 T vegetable oil1/2 C diced red onion
2 cloves garlic, minced
1/2 C grated carrots
1/4 C chopped scallions
1/4 C chopped cilantro
1/4 C chopped, lightly salted peanuts

Prepare the sauce by combining all listed ingredients in a bowl.  Set aside.

Prepare udon noodles according to package directions, rinse, and set aside.

Heat oil in skillet over medium heat.  When hot, add red onion and garlic.  Cook for just a minute, to take off that biting onion flavor.  Add carrots and cook another 30 seconds.  Remove pan from heat.  Add scallions, cilantro, and noodles, and toss till combined.

Portion your noodles into bowls, and top with chopped peanuts.

This is one of those beautiful summer dishes that is equally delicious hot, cold, or at room temperature.  Have it however you like it, or however the weather dictates.

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