Cold Udon Noodles With Carrot and Egg
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6ounces fresh udon noodles
- 1large egg
- 3tablespoons bonito-flavored soy soup base such as Kikkoman Hon Tsuyu (see note), or more to taste
- 1large carrot, peeled and sliced on bias into rounds ¼ inch thick
- ½sheet nori cut into strips, for garnish
Nutritional analysis per serving (1 servings)
746 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 7 grams polyunsaturated fat; 111 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 39 grams protein; 166 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In small saucepan, bring 1½ cups water to boil. Add udon, return to boil and lower heat to gentle simmer. Crack egg gently into nest of noodles, and cook 5 minutes.
- Step 2
Add soy soup base and carrot, submerge egg beneath noodles and cook 6 minutes more. Adjust seasoning to taste, remove from heat and let cool. Transfer noodles, egg and carrot to plastic container; add desired amount of broth, and chill. Pack nori garnish in sandwich bag.
- Bonito soy soup base like Kikkoman Hon Tsuyu is sold at Asian markets.
Private Notes
Comments
I was really interested to try this for lunch prep ideas. I had to start from dry noodles which boiled for 4 minutes, and cracked the eggs in as instructed and added extra broth/water to compensate for the dry noodles. Cooking the noodles another 6 minutes after this stage was overkill and the results eaten cold the next day were mushy sad and gluey (not unlike other one pot pasta recipes I have tried in the past). The eggs were also very unpalatable. Hard pass for me.
I used dashino-moto and soy sauce for the broth; It's what I had in my pantry.
So nice to see the recipe still here! The basic idea is you want to time it so the egg and noodles are done perfectly at the same time. For example, for frozen or fresh noodles which only take around 1-1.5 minutes to cook, start by simply poaching the egg by itself in boiling water for 8-9 minutes, then adding the noodles and carrots for another 1-2 minutes. For dry udon which takes 8-10 minutes to cook, add the egg and noodles to the boiling water at the same time, carrots a few minutes later.
For optimal results: 1. Bring 1.5 cups water to a boil. 2. Add the carrots and cook for one minute. 3. Add the udon and then crack the eggs into a pocket wherever visible in the water, and BOIL the whole thing for four to five more minutes. 4. Lower the heat to low, incorporate the soup base, turn off the heat, and serve.
Curious, how does this add up (even for a single serving) to be 746 calories? That seems like a lot since 6 oz udon would have about 300-350, an egg about 70, 3 tablespoon sauce (at 15 a tablespoon) is 45, and a carrot about 30. So 500 total conservatively...
Not sure about adding the egg: Are you supposed to stir it in the water, or is this more of a poaching situation. And why cook the egg for so long?
It's a poaching situation. I mean, just use your judgement about how long you would normally want the egg to cook - gas / electric range egg times are a little different. My kids needed the yolks to be hard-boiled, but for softer eggs, less time is fine :-)
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