Udon Noodles with Gyoza

Since it has been cold and rainy all week (and for one more week!) in Southern California, I prepared something quick with ingredients I have on hand. We are all supposed to hunker down and try to avoid going out as much as we can to try to slow the spread of the Corona virus. I work in healthcare, so no option to work from home for me. 😞

If you’ve been following the news, grocery shelves are empty almost everywhere as people are stocking up for the worst case scenario. I believe this kind of panic is unnecessary and causes additional, unneeded stress.

On that note, I have always kept my pantry stocked as I try not to go shopping all the time. It makes me truly happy every time I can prepare a dish without needing an additional trip to the store for an ingredient or two as I do work full time.

This recipe is put together using what I have and it’s tastes really good! Hot and filling! Feel free to add anything you want or have in hand.

Enjoy and everyone please stay safe!

1 pack udon noodles frozen or fresh

Ingredients needed per serving:

1 cup boiling water

1 tsp dashi stock powder

1 tsp light soy sauce

1 tsp mirin

1/4 tsp salt

1/4 tsp sugar

Toppings:

  • Frozen gyoza
  • Kamaboko, sliced
  • Steamed vegetables (brocolli, carrots, cabbage…)
  • 1 stalk spring onion, sliced
  • 2 tsp bonito flakes (katsuoboshi)
  • 1 pinch chilli flakes (shichimi togarashi)

Cook udon noodles according to packet directions. 

Place the gyoza in a preheated, lightly oiled skillet and cook until bottoms are golden. Add 1/4 cup water to skillet and immediately cover to completely cook the gyoza. 

Place dashi, soy sauce, mirin, salt and sugar into a bowl and stir. Pour boiling water in and mix well. 

Place cooked udon noodles in the bowl. 

Top with gyoza, kamaboko, steamed vegetables, sliced spring onion, bonito. Sprinkle with chili flakes.

Serve hot.

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