Tuesday, February 9, 2010

Ginger Udon Noodles with Mushrooms, Snow Peas & Beef

Well "The Big Game" is over. Saints fans are happy, Colts fans not so much. Of course most us us are just wondering how long it's going to take to work off consuming a quart of guacamole, 6 beers and 2 half-pound pulled pork sandwiches. "The Big Game"? More like "The Big Gain".

Now enter the vast wasteland that is winter sports on TV. Yeah, yeah, I know the Olympics are coming up, but I just don't get that excited about people going sledding. And please don't talk to me about the Opening Ceremonies.

"Wow Matt, look at that flag!"

"Oooh, you're right Anne, and check out the hats on the Tagalog Curling Team! What a particularly festive use of straw."

Face it, the Opening Ceremonies are about watching people in weird clothes walking.

For 3 1/2 hours.

Where I come from we call that golf.

How can anyone possibly suffer from insomnia?

Ah well, I know I'm outnumbered on this so I'll just float along. Best thing to do is make some soup, hop onto the couch and hope I finish it before falling asleep watching the Parade of Nations. Ginger Udon with Mushrooms, Snow Peas & Beef is my jazzed up version of a "healthy" recipe that SSSal found. Quick, easy and filling. So crank up the TV and enjoy...



Ginger Udon with Mushrooms, Snow Peas & Beef
from Cookstr.com with adjustments and additions by Crabby

6 cups chicken broth
8 ounces uncooked buckwheat (udon) Japanese noodles
2 TBSP cooking oil, separated
1 TBSP dark sesame oil
2 TBSP soy sauce
2 teaspoons freshly grated ginger
2 cups (approx. 4 ounces) fresh snow peas
8 ounces portobello mushrooms, cleaned, stemmed and thinly sliced
4 scallions, thinly sliced
Pepper to taste

1 strip steak (approx 12 ounces) trimmed of fat and sliced thinly across the grain

Have all the vegetables and beef cleaned and prepped.

In a large soup pot, bring the broth to a boil. Add the udon noodles and cook per package instructions.

While the udon are cooking, heat a saute pan or wok over high heat. When hot add 1 tablespoon of the cooking oil and the sesame oil. Add the mushrooms, snow peas, ginger and soy sauce, reduce the heat to medium-high and cook until the snow peas become crisp tender, about 3 minutes.

Add the vegetables to the pot containing the udon.

Reheat the wok and add the remaining tablespoon of cooking oil. When hot add the sliced steak and saute for 90 seconds, tossing occasionally.

Add the beef to the soup pot.

Ladle the beef and noodles into bowls making sure to add some broth. Garnish with the sliced scallions. Serve.


There you go, a souper bowl, great for a cold winter's night or an interminable parade. Until next time crablings, remember you can do it, you can cook.


3 comments:

Mags said...

You crack me up. I'd actually watch the opening ceremonies if you'd do the announcing.

The Colt's Super Bowl loss was not nearly as depressing for hubby as was the acceptance that there are now seven more months until football starts again. He'll dabble a little in March Madness and nap through some baseball games this summer, but his true love is gone from his life until next fall.

SSSal found a great recipe. This looks delicious.... and healthy!

www.crabbycook.com said...

Mags, I'd LOVE to be a color commentator. Of course, I think it's pretty obvious my career would be amazingly short and would flame out brighter than any Olympic Torch.

Stella said...

Delicious looking, I do declare. I don't have beef, but you've inspired me to make an Asian dish with broth and noodles tonight. I have these items as well as tofu and organic soy beans. We'll see. Thanks!