This is a great way to clean out all the leftover veggies in the fridge, as well as create an inexpensive, quick meal. Unlike the previous iteration, 5-minute udons, these are a shade more authentic, and the flavor is much better. This is no substitute for making your own dashi stock, but this is still tasty.

15-Minute Udons

  • 2 ounces round udon noodles
  • ¼ cup Kikkoman Memmi (this can be found in the “Oriental” section of most grocery stores)
  • ½ cup snow peas
  • ½ cup shredded chicken or pork
  • 1/4 cup surimi (or Krab delights)
  • 8 shiitake mushrooms, de-stemmed and quartered
  • 1/4 cup shredded carrots
  • 1 egg
  • Sesame oil

    • In one saucepan, boil four quarts of water – in the other, boil three cups of water. In the four-quart saucepan, add udons, cover, and cook for eight minutes. In the second saucepan, add memmi and shiitakes and reduce to a simmer. After three minutes, crack open and drop in the egg, and cook for another four minutes. Drain the noodles from the first pot and add to the second. Transfer to a large bowl. Top with veggies, chicken, surimi, and a dash of sesame oil.

    Variation: Add a sliced garlic clove and a small piece of ginger to the broth at the same time as the shiitakes.

    This article appears in Apr 22-28, 2010.