Thursday, 19 April 2012
This used to be one of my staples, but I haven't made it for a while. I try to find a good balance between sweet, salty, spicy and sour. Usually I leave it vegetarian and over the years have decreased the ratio of noodles to vegetables. Though I cook it in a wok, I don't use normal wok technique of super-heating the pan and cooking everything really fast.
Mix well and sprinkle the udon noodles on top, cover for a few minutes. The steam will cook the noodles and make them pleasantly chewy. Mix the noodles in with the sauce and add spinach, cilantro, and a dash of lemon juice (sour). When the spinach has wilted, add the bean sprouts for some crispy goodness. Serve immediately.