Asian Noodle Bowl

Comfort food, fast, easy and oh, so good. This is a neat little bowl of Udon noodles in a spicy broth with vegetables. A few shrimp or some thinly sliced chicken could easily be added.

Udon noodles are Japanese wheat noodles that cook quickly and can be served hot or cold. Those pictured are Hakubaku organic noodles, made of 100% organic whole wheat flour and water. No other mystery ingredients. Udon noodles cook in about four minutes after being dropped into boiling water. Drain, then rinse well with cold water. They can be reheated easily by submerging them in hot water or in the case above, broth.

Ingredients:

4 cups vegetable or chicken broth

6 oz Udon noodles

1 medium red bell pepper, cut into thin strips

1 cup broccoli florets, cut into bite size pieces

1 1/2 cups snow peas

1/4 cup sliced green onions

1 med jalepeño pepper, sliced (optional)

3 TBS chopped cilantro

2 TBS tamari, shoyu or light soy sauce

2 tsp grated fresh ginger (a microplane does a good, quick job)

1 tsp Asian chili-garlic sauce
1/4 tsp salt

Directions:

Boil Udon noodles for 4 minutes in a quart of dark vegetable broth, or chicken broth would be fine, too. Remove the noodles from the broth, rinse under cold water, drain and set aside. Bring the broth back to the boil and add the broccoli florets, red pepper and (jalepeño pepper, shrimp or chicken, if using). Cover and cook for 4 minutes. Remove from heat.

Return drained noodles to pot. Add snow peas, green onion and cilantro, and remaining ingredients. Cover and let stand off heat for another 3 - 4 minutes until snow peas and onions are crisp-tender. Serve in deep bowls with a squeeze of fresh lime juice and a sprinkling of chopped cilantro. Chop sticks make the noodles easy to grasp and a big spoon lets you slurp up the wonderful broth.

This will make 4 starters or 2 main servings.

Another easy meal, ready in minutes, fresh, fast, nutritious.

Till next time . . . keep on cooking!