Life Changing Udon Noodles

Serves 3

Ingredients

3 eggs
225g tamari and ginger tempeh , sliced into 1cm thick planks
300 g dry udon noodles
Bunch of bok choi or other tender greens
500 ml veg stock
3 tbsp tamari or soy sauce
2 tsp mirin
1 tbsp gochujang
3 spring onions, thinly sliced
45 g butter, cubed, or to taste – we like it rich!
Sesame and/or chilli oil, to taste
Black pepper

Summary

We came across this enticingly titled recipe by Hetty McKinnon and had to put it to the test. We can confirm, it’s ease and simplicity make for a very satisfying munch. Add protein and veg as you see fit. We went with Melbourne made tempeh, soft boiled eggs and bok choi.

Life Changing Udon Noodles

Put the tempeh pieces onto a lined baking tray and bake at 200 C (fan forced) for about 20 mins, turning half way.

Bring a small saucepan of water to a boil. Carefully add the eggs and set the timer for 6 minutes. As soon as the buzzer goes, immediately drain the eggs into a colander and run under cold water until they are cold. Peel immediately, this will make very soft-boiled eggs – if you prefer a firmer yolk, cook them for another minute. Set aside.

Cook the udon noodles in a large saucepan of water according to the packet instructions. When the noodles are 1 minute away from al dente, add the bok choi. Drain, then scoop the hot noodles and greens into three bowls.

Meanwhile, combine the stock, tamari or soy sauce, mirin and gochujang in a small saucepan and place over low heat until hot.

Divide the hot broth between bowls and top with the soft-boiled eggs and tempeh. Add a knob of butter to each bowl and allow it to melt into the noodles. Scatter with the scallions and a generous amount of black pepper (use as much pepper as you like, but this dish is intended to be very peppery). Finish with a little drizzle of sesame oil, and/or chilli oil.

Yummo!