Noodles

June 16, 2005

I was really beginning to think that it was me, not the noodles, that was preventing me from making really good noodles for stir fry that didn't stick together in a gloppy mess. I cooked, I rinsed, I sauced, and I oiled, but most of the time things just didn't work out right. That is until I picked up a kinda pricey package of Hakubaku No. 1 in Japan Organic Udon Authentic Japanese Wheat Noodles Cooked in Minutes. The package comes handily divided into 3 nice servings.
[img_assist|fid=95|thumb=1|alt=udon]

These worked out great. They cooked in 5 minutes and once rinsed they stayed slippery and perfect for the stir fry. Of course some chicken would have been nice, but we did this on the spur of the moment and didn't have time to thaw any out. The fresh peas were great though and we served it up with some dumplings, so I was still pretty full. It was also very tasty, perhaps because I picked up some Yamasa soy sauce and kept the sauce simple.
[img_assist|fid=99|thumb=1|alt=stir fry]

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