Servings:four.
These wheat-based Japanese noodles are available both dried (used in this recipe) and fresh. Dried udon are flatter than their fresh counterparts and closer in texture to linguine.
betway电子竞技俱乐部
- Kosher salt
- 3/4磅干燥的乌冬面面条
- 3 cups lower-salt chicken broth
- 1 Tbs. plus 2 tsp. oyster sauce
- 1 Tbs. plus 2 tsp. rice vinegar
- 4 tsp. Asian sesame oil
- 1/4 cup minced fresh ginger
- 2 Tbs. canola oil
- 3/4 lb. bok choy, cut crosswise into 3/4-inch pieces (4 cups)
- 3-1/2 oz. shiitake mushrooms, stemmed and thinly sliced (1-1/2 cups)
- 1/2 lb. extra-firm tofu, cut into 1/2-inch cubes
- 2个中型胡萝卜，切成火柴棒
- 3个中等葱，修剪且切成薄片，用于装饰
Nutritional Information
- Calories (kcal) : 540
- 脂肪卡路里（KCAL）：170
- Fat (g): 19
- 饱和脂肪（G）：2
- Polyunsaturated Fat (g): 4.5
- 单不饱和脂肪（G）：9
- Cholesterol (mg): 0
- Sodium (mg): 820
- 碳水化合物（G）：71
- Fiber (g): 8
- Protein (g): 24
准备
- Bring a medium pot of well-salted water to a boil. Add the noodles and cook, stirring, until tender, about 8 minutes. Transfer to a colander and run under cold water to cool slightly. Drain well.
In a medium bowl, mix the chicken broth, oyster sauce, vinegar, and 2 tsp. of the sesame oil.
用中高温加热姜和低芥酸菜籽油，直到生姜稳定嘶嘶作响约30秒钟。加入Bok Choy和蘑菇，撒上剩余的2茶匙。芝麻油和3/4茶匙。盐和烹饪，1分钟后扔掉，直到Bok Choy变成深绿色，并开始变软3至5分钟。加入鸡汤混合物，豆腐和胡萝卜，煮沸。减少煮熟，盖上煮熟，直到胡萝卜变软，然后将豆腐加热到5至7分钟。
Distribute the noodles among 4 bowls. Spoon the vegetables, tofu, and broth over the noodles. Sprinkle with the scallions and serve.
You can begin the meal withSeared Tuna Sushi Rolls.
成分聚光灯
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IN THIS RECIPEChicken Broth
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Reviews
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评论（6个评论）
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wendyb964|03/05/2012I LOVE udon!As a starving med student many yr ago our treat out was this hole-in-the wall Japanese restaurant in which we were the "adopted" white folks. They always greeted us with a smile, all the food was wicked good, and reasonably priced. My fav was nabeyaki udon. Though I don't know how it translates, it had many different flavors: lots of veg, tofu, fish cake, sprouts, chicken, scallions, one piece of tempura yam, and an egg poached in the scalding broth. I sprinkled it liberally with red pepper flakes, drinking the broth slowly as it cooled and ate the noodles with the egg last. When my kids were little we'd make one with whatever we had on hand. Great "bones" recipe for adding whatever flavors one wishes, my hubby even tossed in some leftover sweet and sour pork! Thank you.
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geneen|2012年1月19日
我还没有制作出五星级的精美烹饪食谱。这很美味！我讨厌吹牛，但我的孩子喜欢豆腐 - 他们先吃了。我把这个食谱翻了一番，整个家庭都在努力:)
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jamesrl|03/02/2011
Great recipe!!! Easy to make and relatively healthy, although higher in sodium even with low-sodium chicken broth. I used less udon noodle (1/2 lb) which created more of an udon noodle soup, which I loved! I also used approx. 1 lb chicken tenders instead of tofu, cooking them separately until almost done before adding to the broth to finish cooking. I thought the flavor was great, with each ingredient complimenting each other nicely!
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