Foodie Friday Recipe: Udon Noodles With Egg & Greens

15 minutes and a few simple ingredients is all you’ll need for this delicious meal in a bowl…

If you’re looking for a quick weeknight dinner (or lunch) that’s both delicious and healthy, you can’t go wrong with this fast and tasty bowl of noodle soup! (Not only is it super simple, but it’s MUCH healthier than store-bought ramen.)

Udon noodles are a simple and healthy pasta alternative which are typically made from buckwheat – not actually a grain, but a gluten-free seed (if you’re trying to avoid gluten, be sure to check the ingredient list to make sure they don’t contain other ingredients which may contain gluten). They are tasty and quick to prepare, and can be found in most Asian grocery stores in either frozen or dried form.

When combined with fresh greens and a poached egg in savory broth, udon noodles provide a satisfying and healthy meal that takes only a few minutes to throw together. The recipe serves one, so it’s great for singles, but can easily be adjusted for multiple people.

You can use spinach, pac choi, or other tender Asian greens, though they may require a bit longer cook time than spinach. If you don’t wish to use the flavoring packet – or if your noodles don’t come with one – season with soy sauce, siracha, and/or fish sauce to taste.

Great for a quick lunch or a light supper, this light and flavorful homemade ramen-style soup is good just about any time of year!

Udon Noodles With Egg & Greens

Serves: 1
Prep Time: 5 Minutes
Cook Time: 10 Minutes Total

In a saucepan of boiling water, quickly blanch a small bunch of spinach leaves (not baby spinach); keep them attached at the bottom and dip them in the hot water just until they wilt and turn bright green. Take them out of the water using tongs or a slotted spoon, and trim off the bottom. Spoon some of the hot water into a bowl to warm it, then pour the water out.

In the pot you used for the spinach, return the water to a boil and cook the noodles very al dente. Drain them (toss with a little sesame oil if you have it) and put them in the bowl. Place the spinach on top.

Bring 1 1/2 cups water to a boil in the same pot. Add the seasoning packet that came with the udon (or soy sauce, siracha, etc. to taste). Poach an egg in the broth, then add the broth and egg to the bowl.

Sprinkle with shichimi togarashi or sesame seeds if you have them.

Dinner is served!

Recipe from Vogue.com.

Image Credit:  Melissa Goodwin – Vogue.com