udon noodles Archives - The Midnight Baker

Asian Spaghetti & Meatballs

Judith Hannemann — Sat, 28 Sep 2013 23:00:00 +0000

Asian Spaghetti & Meatballs

Marco Polo brought spaghetti to the west. We take it back east.

This is a simple and filling dinner where meat is the condiment.

I’d had a bit of pot sticker filling (link is in the recipe), and wanted to use it, however, I didn’t want to fuss with pot stickers or wontons. I’d bought a case of udon noodles from Amazon because I love them and they are pretty cheap bought in bulk. I wanted to use some so I thought I’d combine the noodles with meatballs made from the leftover pot sticker filling.

Delicious! And easy for when you don’t want to fuss. The Kame brand noodles are all pre-cooked so all you do is add them to the pot. I squish the little bags they come in to break them up well so I don’t get that many clumps. You can pre-cook the meatballs and refrigerate until ready for use, so you can put this together in 2 shakes if they’ve already been prepared.

Asian Spaghetti & Meatballs

1 recipe pot sticker filling
1 whole package (14.5 oz) Kame Udon Noodles
4 tbs oil, divided
2 green onions, sliced (reserve about 2 tbs for garnish)
Sauce:
1/4 cup soy sauce
2 tbs dry sherry or mirin
2 tsp brown sugar
1 tsp creamy peanut butter
1/8 tsp ground ginger
1 clove garlic, minced
2 tbs water
2-3 drops dark sesame oil

Shape pot sticker filling into small meatballs, about 1″ diameter.

Heat 2 tbs of oil in a wok or large skillet. Brown meatballs on all sides. Cover, reduce heat and simmer for 10 minutes. Remove from pan. Drain fat and wipe out pan with a paper towel.

Mix sauce ingredients. Return pan to high heat. Add the remaining 2 tbs oil, heating until oil simmers.

Add the udon noodles, breaking apart any clumps. Add the sauce. Stir fry for 2 minutes.

Add the meatballs and stir fry for 2 minutes. Add the green onion, stir fry for 30 seconds.

Remove to plates and garnish with remaining green onion.

Serve immediately.

Makes 2 servings

Asian Spaghetti & Meatballs

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Vegan Peanut Noodles: Meatless Monday

Judith Hannemann — Sun, 15 Sep 2013 23:00:00 +0000

Vegan Peanut Noodles

Delightful and filling dinner that is totally vegan! What a great way to celebrate Meatless Mondays!

This Meatless Monday entry is totally vegan! And guess what? It’s filling, satisfying and good for you too!

Udon noodles have a “chew” factor involved so you really feel you’ve eaten something substantial. Instead of creamy peanut butter, I used chunky…which I like better anyway.

You won’t feel you’re meat deprived with this one, promise!!! I ordered mine from Amazon since it works out way cheaper and I like to buy these in bulk. Use them a lot. They’re very convenient because they’re already cooked and have been improved so much because they separate much easier now than they did years ago.

Vegan Peanut Noodles

1 pkg (14.3 oz) Kame® Udon Noodles
1/2 cup sliced bok choi
1/2 cup sliced mushrooms
1/2 cup sliced grape tomatoes
2 tbs chopped red onion
10 snow peas
1 clove garlic, minced
2 tbs oil for frying
Sauce:
2 tbs chunky peanut butter
1 tbs soy sauce
2 tsp rice vinegar
1/4 cup coconut milk
2-3 drops dark sesame oil
1/2 tsp Sriracha hot sauce

Mix all sauce ingredients. Sauce may be thinned with additional coconut milk, if desired.

Heat oil over high heat in a wok or large, deep skillet. Add bok choi, mushrooms, and garlic. Stir fry to 2 minutes.

Add the udon noodles and stir fry, separating gently ( a couple of tablespoons of water might help).

Add the sauce and blend well. Add the grape tomatoes, the snow peas and the red onion. Stir fry for one minute.

Serve immediately. Serves 2.

Vegan Peanut Noodles

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Sweet and Spicy Pepper Steak

Judith Hannemann — Tue, 23 Jul 2013 23:00:00 +0000

Sweet and Spicy Pepper Steak

Sriracha sauce really kicks up this ordinary pepper steak. Bold flavors and a different twist on an old standard

This was an AllRecipe‘s project for July in conjunction with the Bird’s Eye® folks using their Recipe Ready® frozen veggies.

I know they recommend this particular blend for fajitas and Mexican-style dishes, but this was just perfect for pepper steak!

The original recipe on the site was quite basic. I wanted something a bit more flavorful, so I tweaked this and tweaked it a great deal. It’s re-birth is more like a pepper steak come noodle bowl. At any rate, it’s delicious. This could definitely be made without the meat, making it vegetarian. The Udon noodles are thick and chewy and so satisfying, meat would not be missed here.

Sweet and Spicy Pepper Steak

1/2 lb sirloin steak, cut in thin strips
1 clove garlic, minced
2 tbs vegetable oil
1 bag (14 oz) Bird’s Eye Recipe Ready® Tri-Colored Pepper & Onion Blend*
1/2 pkg (14.2 oz) Kame® Udon Noodles
Stir fry sauce:
1/2 cup low-sodium soy sauce
3 tbs mirin or sherry
2 tbs brown sugar
1 tbs Sriracha chili sauce (Rooster Sauce)
1 tbs hoisin sauce
2-3 drops dark sesame oil
thickener:
1 tbs cornstarch
2 tbs water

*2 cups of any bell peppers strips and 1/2 cup regular chopped onion may be substituted for the frozen prepared pepper/onion mix

Mix sauce ingredients; set aside.

Mix thickener ingredients; set aside.

Heat oil in a large skillet or wok over high heat. Add steak and garlic and stir fry until browned on both sides.

Add the bag of Bird’s Eye Recipe Ready® Tri-Colored Pepper & Onion Blend (or regular bell pepper strips & chopped onion as stated above). Stir fry until no longer frozen and heated through.

Add the Udon noodles and stir fry until heated and separated. Add the sauce mixture and toss until everything is coated and sauce starts to bubble. Add the cornstarch mixture and stir until mixture begins to boil, stirring constantly. Boil for 1 minute.

Serve immediately.

Makes 2 hearty servings.

NOTE: I’d recommend making this with fresh veggies and not frozen. Even though the veggies tasted good, they were a bit soggy and not crisp because they were frozen.

Sweet and Spicy Pepper Steak

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Disclaimer:
I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on The Midnight Baker. The reviews, content and opinions expressed in this blog are purely the sole opinions of The Midnight Baker. This blog was written in support of Bird’s Eye and their Recipe Ready frozen vegetable blends.

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