finding udon

isa’s recipe | curried udon noodle stir-fry | ingredient substitution | ingredient minimization

let’s talk noodles.

i like udon noodles. but not all udon noodles are alike.

and, wow, do japanese restaurants charge quite a bit for udon dishes that can be made at home for a few dollars while feeding the entire family.

let’s also discuss simplification — as in the act of simplifying a recipe because the ingredients are not in the kitchen and a trip to the market would be required or simply simplifying a dish to make it more kid-friendly.

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what is a good udon noodle?

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ah, good question.

this is where i discuss the tale of how i went to an asian market and my senses were overloaded. i dislike crowds. couple a crowd with almost one entire aisle dedicated to only selling numerous brands of nori seaweed and i have a headache. with so many choices, which one do i take home???

what to look for:

• udon noodles may come in dry, refrigerated, or frozen format.

• check out the ingredients. i like natural ingredients, with less being more.

• look at the thickness of the udon noodles. i like my udon noodles thick, like in a real japanese restaurant.

winner?

shirakiku sanukiya japanese style udon noodles

surprisingly, my favorite product is in the frozen section. it has only four simple ingredients: wheat flour, water, tapioca starch, and salt.

this was the first time i had ever bought udon noodles, and after making isa’s dish, i was greatly pleased with my purchase. i need not look for another. my perfect udon noodle search is over.

and, of all things, i used the ingredients to make my decision. all the brands in the refrigerated section had additional chemicals or odd ingredients added in. same goes for the other brands in the frozen section.

frozen is not necessarily a bad thing. it may mean less chemical additives are needed. simply defrost the noodles in the refrigerator and shirakiku noodles cook in 1 minute in boiling water.

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for the curried udon noodle stir-fry

ingredient substitutions:

• toasted sesame oil was used instead of peanut oil for a richer flavor.

• sometimes it is hard to find a good seitan. plant-based chicken was substituted instead for a good source of protein.

ingredient deletions:

• onions, fresh ginger, and bell peppers were deleted, making the dish more kid-friendly.

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keep life simple. remember, it takes more effort to be simple and streamlined — not less.

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bonus tip:

• keep a watchful eye on the udon noodle brand you purchase. two weeks later, i went to the market, and the price had increased by 25%. do not slumber, wake up.