Best Udon Noodles With Lemon Grass Clam Broth Recipes

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UDON NOODLES WITH JAPANESE CLAM SAUCE



Udon Noodles with Japanese Clam Sauce image

Provided by Food Network

Categories     main-dish

Time 1h4m

Yield 4 servings

Number Of Ingredients 16

1 package udon noodles
1 pound littleneck clams
1/4 cup cooking sake
3/4 cup regular sake
3 tablespoons light olive oil
2 tablespoons butter
1/2 small yellow onion, chopped
2 tablespoons grated ginger
3 cloves garlic, chopped
1/2 teaspoon hot pepper flakes
1/4 cup cooking sake
2 small seeded and chopped tomatoes
3 tablespoons finely chopped flat-leaf parsley
Salt to taste
1/2 cup whipping cream
1/2 cup clam juice (from the steamed clams)

Steps:

  • Prepare udon noodles according to package directions, drain.
  • In a steamer pot, add clams, cooking sake, and regular sake. Steam until the clams open up. Strain, reserving clams and liquid separately. Set aside.
  • In a saucepan, heat olive oil and butter. Add onion, ginger, garlic, and hot pepper flakes. Saute for 2 minutes. Add the cooking sake and simmer for 5 minutes. Add tomatoes, parsley and salt to taste. Simmer an additional 5 minutes.
  • Add whipping cream and simmer 3 minutes. Add reserved clam juice and simmer an additional 3 minutes. Toss the sauce over the noodles and garnish with the steamed clams.

UDON NOODLES WITH MISO POACHED TILAPIA



Udon Noodles with Miso Poached Tilapia image

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1 (32-ounce) container vegetable broth
3 tablespoons miso paste
1 cup sake or white wine
3 1/2 ounces fresh shiitake mushrooms, stems removed and sliced
3 scallions, sliced diagonally into 1/2-inch pieces, plus chopped scallions, for garnish
2 tablespoons soy sauce
1 pound tilapia fillets
12 ounces udon noodles

Steps:

  • In a large pot over high heat, bring water to boil for noodles.
  • In a large straight-sided frying pan over medium-high heat, whisk together all ingredients except fish and noodles. Bring to boil; reduce to simmer. Add tilapia fillets, cover, and poach for 10 minutes.
  • Add udon noodles to rapidly boiling water and cook for 6 to 8 minutes for thin udon and 10 to 12 minutes for thicker udon. Serve udon in a bowl with miso broth. Top with poached tilapia and chopped scallions.

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