NABEYAKI UDON (JAPANESE NOODLE)
A pan of white thick noodles and soup served with fish cakes and chicken and vegetables. Deep fried prawn can also be used in place of the fish cakes for a tasty variation.
Provided by BirdyBaker
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into bite-sized pieces.
- Slice negi/leek diagonally into 1/2 inch lengths.
- Boil spinach for two minutes and cool in water and drain well. Cut boiled spinach into 1 1/2 inch lengths.
- Mix dashi soup stock, soy sauce, mirin, and salt in a bowl.
- Divide the soup into four individual earthen pots and cook on medium heat.
- Add chicken in the soup and simmer.
- Add udon noodle in the pot and place kamaboko and spinach on the top.
- Simmer for five minutes.
- Crack an egg in the soup and add negi. Cover with a lid and stop the heat and let it steam.
Nutrition Facts : Calories 312.8, Fat 19.7, SaturatedFat 5.7, Cholesterol 290.5, Sodium 1885.7, Carbohydrate 6.1, Fiber 2.2, Sugar 1.5, Protein 27.6
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