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Chinese udon noodle soup

Okay, udon noodles are from Japan. So, why did I call it the Chinese udon noodle soup? Hee, because only the udon is from Japan. The rest including the chef is chinese. Ha! (^-_^)

This chinese udon noodle soup can be whipped up in a flash if you already have some soup stock in your larder. The ingredients given are for a very simple noodle soup. If you think it is too austere, feel free to add anything you fancy. An egg is always a good choice.

It's so nice to have a steamy bowl of hot noodle soup on a cold wintry evening, don't you agree?

The directions asked you to plunge the cooked noodles into some cold water for a few seconds. This is to stop the cooking process and keep the noodles springy. Overcooked udon noodles turns gooey which isn't very nice.

Unlike egg noodles, udon noodles won't stick together as they are slightly oilier than egg noodles. It is also not necessary to add sesame oil to the noodles to keep them from sticking together.

Ingredients

2 bowls of pork soup stock
150g udon noodles
1 tablespoon soy sauce
2 small pieces of dried seaweed
1 tablespoon of chopped spring onions

Directions

Cook the udon noodles in a pot of water. Cook till al dente, drain and then plunge into a bowl of cold water for a few seconds
Drain again and place in a serving bowl
Heat the soup stock up and pour over the udon noodle in the bowl
Add the soya sauce, chopped spring onions and dried seaweed

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