Cold Udon Noodles With Carrot And Egg Recipes

COLD UDON NOODLES WITH CARROT AND EGG

Cold Udon Noodles With Carrot and Egg image

This simple udon dish is a perfect to-go lunch or easy dinner. Catherine Eng, a website designer in Los Angeles, makes this for her son. "I've got it down to a science, so it only takes me 10 or 15 minutes," she said. "And I can be sure he gets his carbs and protein." For the bonito-flavored soy soup base, like Kikkoman Hon Tsuyu, check your local Asian market or order it online.

Provided by Matt Lee And Ted Lee

Categories lunch, main course, side dish

Time 15m

Yield 1 serving

Number Of Ingredients 5

Ingredients

6 ounces fresh udon noodles
1 large egg
3 tablespoons bonito-flavored soy soup base such as Kikkoman Hon Tsuyu (see note), or more to taste
1 large carrot, peeled and sliced on bias into rounds 1/4 inch thick
1/2 sheet nori cut into strips, for garnish

Steps:

In small saucepan, bring 1 1/2 cups water to boil. Add udon, return to boil and lower heat to gentle simmer. Crack egg gently into nest of noodles, and cook 5 minutes.
Add soy soup base and carrot, submerge egg beneath noodles and cook 6 minutes more. Adjust seasoning to taste, remove from heat and let cool. Transfer noodles, egg and carrot to plastic container; add desired amount of broth, and chill. Pack nori garnish in sandwich bag.

Nutrition Facts : @context http, Calories 746, UnsaturatedFat 10 grams, Carbohydrate 111 grams, Fat 16 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 166 milligrams, Sugar 6 grams, TransFat 0 grams

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