Breakfast Noodles

  • By
  • Adwok
  • on April 3, 2011
Breakfast Noodles

The Perfect Hangover Cure. It worked this morning.

Method

Soak udon noodles in hot water to separate. Drain and put aside.
Finely chop ginger and fry in a little vegetable oil.
Mix soy and rice wine, add the preserved bean curd and mash.
Add to ginger.
Add chopped asian greens and chopped tofu.
Cover and simmer for three minutes on medium heat to wilt the greens slightly.
Add the udon noodles and spring onions.
Cover again and simmmer for another three minutes.
Finish with coriander.
Serve with strong black coffee.
True. Do it.

* these ingredients are really easy to find in any Asian grocery store. The preserved bean curd keeps for ever and is a handy and different seasoning to have around for stirfries and braises.
Substitute udon noodles for fresh rice noodles if preferred.

Ingredients

  • 1 x 200 gram packet Fresh Udon Noodles*
  • 100 grams fried silken tofu*
  • Thumb sized piece of ginger
  • 1 x cube of Preserved Hot Beancurd*
  • 200 grams of Asian Greens (Bok Choy, Lombok, Chinese Broccoli etc)
  • 50 mils Light Soy
  • 50 mils Chinese Rice Wine
  • 2 x spring onions
  • Quarter Cup of Coriander leaves.

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1 Comments

Deecoleman said on April 3, 2011 at 11:36a.m.
Holy Moly these look amazing. I could really do with some of that right now.