With all the books that I've carted from the library lately , I ask myself ( Yeah , I'm fond of talking to myself , good thing that I'm only doing it at home heh ! ) what's the purpose of it all if you won't try even one simple dish ?
Some of those books were a tad heavy and sometimes my right shoulder has been complaining incessantly . Still , I just can't resist to carry one , okay , three every time I go to the library .
I even asked my friend last time to borrow 2 more since I used up my 8 book limit ugh !
I borrowed one Japanese cookbook two months ago and been meaning to try at least one dish from it . The book has several simple and easy dishes and since I love stir fried noodles ......
I'm not really impressed with it though .
It's the color of the noodles , I think .
I love to add dark soy sauce to most of my stir fried noodles , so this yaki-udon doesn't look impressive to my eyes .
Let's be honest , it tastes so-so !
I should have tweaked the recipe .
It certainly needs a good lashing of homemade chili sauce .
To each their own taste .
I'm used to adding some seasoning I have on hand every time I cook my version of stir fried udon . Beside light and dark soy sauce , I usually add chili sauce , fish sauce , even brown sugar .
I was really tempted to add dark soy to this dish ! Well , I did after I've taken several photos of my pale udon lol
Don't get me wrong , I love every Japanese dishes that I've eaten so far and adding more seasoning to your own homemade version to suit your own palate makes you a happy camper .
I've made half of the recipe , used different veggies I had on hand and instant udon instead of dried udon .
Recipe adapted from Hiroko's American Kitchen
Makes 4 servings
10 ounces dried udon noodles
1/2 pound Boston lettuce
1/2 cup peeled carrot , cut into thin 3-inch-long slices
1/2 cup green bell pepper , cut the same as the carrot
1 cup stemmed and thinly sliced shiitaki mushrooms
canola or vegetable oil for frying
1 pound medium shrimp , shelled and deveined , about 26 pieces
2 tablespoons minced garlic
4 medium eggs
1/4 cup dashi stock or low-sodium chicken stock
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 teaspoons shoyu / soy sauce
* Boil dried udon 1 minute shorter than the suggested cooking time or if using instant udon , blanch for few seconds , drain well and set aside .
*Cut lettuce into 1 x 2 1/2 -inch strips , cut scallions diagonally , separate the white and the green part . Divide the vegetables into 2 portion . The author recommends to cook two servings at a time as adding too many ingredients to a heated wok will slow down the cooking process .
* In a wok or a large skillet over medium heat add 1 tbsp oil , add half of the shrimp and cook for about 4 minutes . Add half of the garlic and the white part of the scallion and cook for 20 seconds . Transfer to a bowl . Add more oil and when it is hot , add 2 eggs to the wok , turn up heat to medium high and give eggs several large stirs, breaking the yolks and briefly cooking the eggs . When the eggs are fluffy but still undercooked , transfer to to the bowl with the shrimp . Turn down heat to medium , add one portion of the vegetables , cook , stirring from time to time until they are wilted . Add half of the udon , stock , black pepper , salt and soy sauce . Cook the mixture , stirring from time to time until sauce is almost absorbed . Adjust taste and add more seasoning , if desired .
* Add the cook shrimp and eggs , the green part of the scallion to the wok and stir mixture until well incorporated . Transfer to a large platter and keep warm while you do the remaining half of the ingredients .
* Serve immediately .