Young Chef of the Year, Richard Ousby was joined by
TODAY chef Luke Mangan to make a delicious Asian broth with udon noodles.
ASIAN BROTH WITH UDON NOODLES
and seasonal vegetables
- Instant Dashi*
- Udon Noodles
Seasonal vegetables:
- Bok Choy - pull apart into individual leaves
- Spring onions - finely sliced on an angle - adding white part to broth and decorate with green part
- Broccolini - chopped in 3 cm lengths
- Button or swiss brown mushrooms - sliced finely
Method
1.Cook noodles as per pack instructions
In a separate pot:
2.Add Dashi to add to hot water- as per pack instructions (usually 1-2 tablespoons to a litre of water)
3.Bring to the boil
4.Add vegetables - simmer for one minute
5.Remove from heat
Serving
6.Divide noodles among individual servings bowls
7.Divide vegetables evenly among bowls
8.Pour over hot stock
9.Add chilli sauce to taste – optional
Recipe would also work well with prawn or chicken. Simply add prawns to boiling stock, simmer for 2 mins before adding vegetables.
*Available from Asian supermarkets or Asia aisle in major supermarkets (OR can use chicken stock pepped up with sliced ginger and garlic, tablespoon of both soy and fish sauce)
For more information visit www.appetiteforexcellence.com or www.lukemangan.com
