Udon Noodle and Vegetable Broth
A delicious, traditional dish with oodles of noodles and bags of flavour.
Serves: 4
Difficulty: easy
Preparation time: 20 minutes
Cooking time: 20 minutes
1 tsp (5 ml) olive oil
½ (80 g) large red onion, finely chopped
1 Tbsp (15 ml) garlic, finely chopped
500 g (1 packet) Findus Wok Bali, thawed
4 C (1L) chicken stock, hot
1 (4 g) red chilli, finely chopped
400 g udon noodles
½ C (125 ml) mange tout
¼ C (60 ml) coriander, finely chopped
salt and pepper
4 large free-range eggs, soft boiled*
handful of onion sprouts, to serve
handful of micro herbs, to serve
Heat a saucepan over medium heat. Once hot, add in the oil, onion, garlic and Findus Wok Bali. Fry for 5 minutes. Add in the stock, chilli and noodles. Cook for 8-10 minutes until the vegetables and noodles are tender. Stir in the mange tout and coriander and then remove from the heat. Season to taste.
Ladle the broth into bowls. Halve the eggs and place one in each bowl. Scatter with onion sprouts and micro herbs.
*TIP: To soft boil eggs, bring a pot of water up to the boil. Turn it down to a gentle simmer. Gently lower the eggs into the pot using a large spoon. Boil for 8 minutes and then remove from the boiling water and immediately refresh in cold water to sop the cooking process. Peel and set aside until ready to use.
Photography and styling by Illanique van Aswegen
Assisted by Inge Bartsch
