Ingredients
1 medium red onion sliced thin
1 medium carrot sliced 1/8” thick on the diagonal
3/4 cup sliced shitake or porcini mushrooms (shitake stems are tough and should not be added; instead boil and strain for broth)
1 clove of garlic crushed or micro-planed
1 fresh Thai or Serrano chili slice razor thin be sure to only add to your personal heat tolerance!
1 scallion sliced on lengthwise and than chopped in 1" pieces
2 cups chicken broth
1 tablespoon soy sauce
1 heaping teaspoon of coarsely chopped cilantro
1 small splash of sherry or semi sweet white wine
1 serving size pack of Udon noodles
¼ red or yellow bell pepper cut into thin strips
1 pinch of ground ginger
1 browned chicken breast cubed and seasoned optional
Preparation
Take and sauté all the vegetables in a medium sauce pan, deep frying pan or wok with one tablespoon vegetable oil (add a small pat of butter for a touch of added flavor) until tender. Deglaze pan with wine. Add chicken broth and bring to a boil. Add Udon noodles. Add just a pinch of ground ginger and add 1 tablespoon fresh lime juice and a tablespoon of soy sauce. Cook until tender and stir in Cilantro.
PJ's Tips!
When limes are on sale buy a bag of them. Juice them and freeze the juice in ice cube trays. Remove the cubes and store them in a Ziploc bag in your freezer for easy use.
IQF herbs. Take fresh herbs such as Cilantro wash and chop as you would expect for your recipes. Take a cookie sheet covered with parchment or wax paper and spread the herbs out on the sheet. Freeze over night. Break up the frozen herbs and fill bags or freezer containers with the herbs that have become scoop-able and easy to measure for your favorite dishes. As long as they stay frozen they won’t clump or block! This works for chilies and scallions as well!
