Creamy Udon Noodles with Umami Butter

Creamy Udon Noodles with Umami Butter

Adapted from Food & Wine

Experience the ultimate savory comfort with this Creamy Udon with Umami Butter, a dish that strikes a perfect balance between a silky Italian carbonara and a rich Japanese miso ramen.

Shichimi togarashi is a popular Japanese spice blend meaning "seven-flavor chili," typically containing seven ingredients like red chili pepper, sansho pepper, sesame seeds, orange peel, ginger, and seaweed (nori).

Makes 2 servings

2 Tbsp. butter, divided
1 1/2 anchovy fillets, divided

2 1/2 tsp. anchovy oil from the anchovy can or jar
1/4 cup panko
1/2 lb. fresh or frozen udon noodles
1 large garlic cloves, finely chopped
1 1/2 tsp. white miso
1/4 cup Parmesan cheese, grated, plus more for garnish
1/16 tsp. shichimi togarashi, plus more for garnish
1 large egg yolk
2 Tbsp. + 2 tsp. thinly sliced scallions (about 1 scallion), plus more for garnish
Fresh grated truffles, grated (optional)

1. Melt 1 tsp. butter in a skillet. 
2. Add the anchovy oil and 1/2 anchovy fillet and cook, stirring constantly, until anchovies dissolve, about 1 minute. 
3. Add panko, and cook, stirring constantly, until golden brown, about 3 minutes. 
4. Transfer panko mixture to a small bowl; set aside. 
5. Wipe skillet clean.
6. Bring a pot of water to a boil. 
7. Add noodles, and cook according to package directions until tender yet chewy.
8. Drain the pasta retaining at least 1/2 cup of the pasta cooking water and cover to keep warm.
9. Melt remaining butter in skillet over medium; Add garlic and remaining anchovy fillet and cook, stirring often, until anchovies dissolve, about 2 minutes. 
10. Whisk together miso and 2 Tbsp. reserved cooking liquid until smooth; Stir into butter mixture. 
11. Add cooked noodles, cheese, and togarashi;Stir vigorously until sauce is smooth and creamy, about 1 minute.
12. Place egg yolk in a small bowl, and whisk until smooth; While whisking, gradually add 2 Tbsp. reserved cooking liquid to temper yolks. 
13. Remove skillet from heat, and gradually stir in half of the egg yolk mixture. (Store the remaining half of the yolk mixture and egg white in the refrigerator to be added to additional eggs for breakfast.)
14. Return skillet to heat over medium, and add scallions; Cook, stirring vigorously, until sauce thickens and clings to noodles, about 1 minute. 
15. If needed to thin sauce, stir in additional reserved cooking liquid 1 tablespoon at a time. 
16. Divide noodles among bowls; sprinkle with evenly divided panko mixture. 
17. Garnish with additional cheese, togarashi, and scallions before serving.

Enjoy!

Hoisin and Honey-Glazed Pork with Bok Choy and Noodles

Hoisin and Honey Glazed Pork with Bok Choy and Noodles

adapted from Food Network.com

Using the flavors of char sui (Chinese barbecue pork), this recipe uses a ginger -five spice powder infused hoisin glaze to bring richness with a slightly sweet flavor to the pork tenderloin. 

Makes 2 servings                                                                7 WW pts / serving

1 Tbsp. honey
1 1/2 Tbsp. hoisin sauce
1 Tbsp. soy sauce
1 1/2 tsp. oyster sauce
1 1/2 tsp. minced peeled fresh ginger
1/8 tsp. five-spice powder
1/2 pork tenderloin (about 1/2 pound)
1/4 tsp. Kosher salt 

pinch of freshly ground black pepper
2 heads baby bok choy (about 6 ounces), leaves separated
4 oz. dried Udon noodles or your noodle of choice
1 tsp. toasted sesame oil
Sliced scallions, for topping
Kosher salt and Szechuan pepper or freshly ground black pepper 

1. Preheat oven to 475 degrees F.; Set a wire rack on a foil-lined baking sheet; set aside. 
2. Combine the honey, hoisin sauce, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl. Prick all over with a fork; rub with 1 Tbsp. of the honey-hoisin marinade, 1/4 tsp. salt and a few grinds of pepper. Place on the wire rack.
3. Roast the pork until the surface looks dry, about 10 minutes. 
4. Remove 3 more tablespoons of the marinade to a separate bowl and brush all over the pork (save the remaining marinade for topping); Return the roast to the oven and cook until a thermometer inserted into the center registers 145 degrees F, 16 to 18 more minutes. 
5. Transfer to a cutting board and let rest 5 minutes.
6. Meanwhile, bring a pot of salted water to a boil; Add the bok choy and boil until crisp-tender, about 30 seconds; Remove with a slotted spoon to a paper towel lined plate. 
7. Add the noodles to the boiling water and cook as the label directs. Drain thoroughly, then toss with the sesame oil and season with salt and Szechuan pepper or freshly ground black pepper 
8. Slice the pork; Divide the noodles among shallow bowls;Top with the pork and bok choy. 
9. Drizzle with the reserved honey-hoisin marinade and top with scallions prior to serving.

Enjoy!

Firecracker Beef & Veggie Bowls

Firecracker Beef & Veggie Bowls

adapted from olivia.adiance

A sweet and spicy beef dish. Make it gluten free by serving it with rice noodles or rice. 

Coconut crystals are made by evaporating the sap of coconut palm trees until it crystallizes, resulting in a texture similar to brown sugar. It has a lower glycemic index than white sugar ; Coconut sugar: GI of 35-54 vs. White sugar: GI of 60-65

Makes 2 servings                                                                7 WW pts / serving

1/4 cup sriracha
1 1/2 Tbsp. coconut crystals or sugar substitute
2 Tbsp. soy sauce
2 Tbsp. unseasoned rice vinegar

Cooking spray
1/2 lb. lean ground beef
1/4 tsp. Kosher salt
1/2 small onion, diced
1 1/2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 Tbsp. + 2 tsp.water
2 heads baby bok choy, chopped
2 baby bell pepper, thinly sliced

1/4 cup snap peas
4 oz package of udon noodles, cooked according to package directions
Sliced green onions and toasted sesame seeds for garnish, optional

1. Whisk together the  sriracha, coconut sugar, soy sauce and rice vinegar; Set aside.
2. In a skillet coated with cooking spray, cook the ground beef over medium heat, breaking up the meat, until browned, about 5 minutes.
3. Using a paper towel, remove most of the accumulated grease
4. Add onions and cook for 2-3 minutes then add the garlic and chili flakes, cooking for another minute
5. Pour the sauce over ground beef in skillet and cook for 6-8 minutes until the sauce is beginning to caramelize
6. Add the veggies and cook for another 2-3 minutes
7. Add the water, stirring to incorporate; Simmer tossing to combine, about 1-2 minutes.
8. Add the noodles to the skillet stirring for 1 minute to ensure the noodles are evenly coated in the sauce
9. Serve topped with green onion and sesame seeds

Enjoy!