Have you ever made something that tasted so good you wanted to keep eating it and eating it and eating it til it was all gone?
But you don't have to feel guilty if it's this soup.
I took a blogger challenge from Chef Yaki at JSL Foods to come up with a soup for their current blogger challenge. BTW you can buy them at Albertsons, Target and other fine stores.
They're also on Facebook, as well as Twitter. #ChefYaki #Fortune
They sent me three packages of Udon Noodles, Chicken, Mushroom and Original Flavor.
Hey, I think I got a winner here.
It's so flavorful, and yet light and a little bit spicy and absolutely perfect for those of us who indulged a little much in the Christmas goodies.
But you can eat this year round if you like.
I think I'm going to.
This soup was created using Udon Noodles which I received from JSL foods for the sole purpose of creating a soup for their blogger challenge.
I participated in this last year and came up with a couple of great recipes as well. I made a Yaki-Soba Noodle Spring Roll with Shrimp and some Bok Choy Stir Fry with Yakisoba Noodles.
I used my newtoy tool to julienne the carrots, but also used my amazing (ha ha) knife skills to cut the mini pepper in strips as well as the Bok Choy.
The smell in the kitchen as this was simmering was fantastic.
I couldn't wait to ladle it out into a bowl. And then I thought it looked so pretty I had to keep taking pictures.
after the Sambal Kacang sauce was stirred in.
I also used a fork to wind the noodles onto the spoon. Felt a touch Italian there.
And then decided that this also lent itself well to a mug.
I love mug soups.
But you don't have to feel guilty if it's this soup.
I took a blogger challenge from Chef Yaki at JSL Foods to come up with a soup for their current blogger challenge. BTW you can buy them at Albertsons, Target and other fine stores.
They're also on Facebook, as well as Twitter. #ChefYaki #Fortune
They sent me three packages of Udon Noodles, Chicken, Mushroom and Original Flavor.
I used the Original Flavor for this soup.
It's so flavorful, and yet light and a little bit spicy and absolutely perfect for those of us who indulged a little much in the Christmas goodies.
But you can eat this year round if you like.
I think I'm going to.
This soup was created using Udon Noodles which I received from JSL foods for the sole purpose of creating a soup for their blogger challenge.
I participated in this last year and came up with a couple of great recipes as well. I made a Yaki-Soba Noodle Spring Roll with Shrimp and some Bok Choy Stir Fry with Yakisoba Noodles.
I used my new
The smell in the kitchen as this was simmering was fantastic.
I couldn't wait to ladle it out into a bowl. And then I thought it looked so pretty I had to keep taking pictures.
after the Sambal Kacang sauce was stirred in.
I also used a fork to wind the noodles onto the spoon. Felt a touch Italian there.
And then decided that this also lent itself well to a mug.
I love mug soups.
Yield: 2 Servings
Sambal Kagang Udon Noodle Soup for #ChefYaki #Fortune
prep time: 10 MINScook time: 20 MINStotal time: 30 mins
This light, slightly spicy soup is perfect for after holiday indulgences or anytime you want a slightly different soup. It's hearty enough by itself, but you can also add slivered chicken or beef to it as well.
ingredients:
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4 cups water1/2 cup chicken stock1 package original seasoning for Udon Noodles from Chef Yaki1 star anise2 - 2 inch pieces of Lemon Grass, cut lengthwise1- 1 inch piece fresh ginger, peeled2 tablespoons Sweet Soy Sauce1 carrot, peeled and julienned1 small red pepper, seeded and sliced into julienne strips1 small Bok Choy, sliced into julienne stripsOptional: 1/2 cup slivered chicken or beef
Sambal Kagang Sauce
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1 tablespoon Chunky Peanut Butter1 tablespoon Sweet Soy Sauce1 teaspoon Sambal Oelek1/2 teaspoon Sesame Seed Oil
instructions:
-
Simmer the water, stock and seasonings with the lemon grass, ginger and star anise for 10-15 minutes.Take the ginger, lemon grass and star anise out, set aside. (you can simmer them in some water for an hour to make a lovely tea later on).Add the vegetables to the simmering stock. Cook just until the carrots are tender. Add the Chef Yaki Udon Noodles and let come to a boil, then take it off the heat.Stir the Sambal Kagang sauce ingredients together. Set asideServe with a spoonful of Sambal Kagang Sauce and stir that in.
Created using The Recipes Generator
Thanks so much for sharing with us at Full Plate Thursday in 2017. Wishing you the very best in 2018 and hope to see you soon.
ReplyDeleteHappy New Year!
Miz Helen
Happy New Year to you as well Miz Helen.
DeleteLooks delicious!
ReplyDeleteIt was and I will be doing a repeat this week. I still have lots of bok choy in the fridge as well as oodles and oodles of noodles.
Delete