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.

Baked Spaghetti

I had some left over spaghetti noodles in the fridge when I came across a recipe for Baked Spaghetti. Tweaking the recipe to use what I had in the pantry, I came up with this.

It is easy to make, delicious, and freeze well if needed. I think it will be a good idea to make 2 batches and freeze one for later.

Feel free to add, replace, or substitute the ingredients as you wish. Make it your own by using whatever you want in your dish!

  • 16 oz spaghetti, cooked
  • 1/4 cup fresh parsley
  • 1 1/2 cups mozzarella cheese
  • 1/3 cup fresh parmesan cheese
Sauce
  • 1 lb ground beef or italian sausage
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1 teaspoon beef bouillon
  • 1/2 teaspoon pepper
  • 1 eggplant, diced (and/or mushrooms)
  • 32 oz pasta sauce
  • 14.5 oz diced tomatoes

Instructions

  1. Preheat oven to 375 degrees.
  2. Brown meat over medium heat making sure to break up the meat very well. Add onions, garlic, seasoning and eggplant(mushroom). Cook for about 5 minutes.
  3. Add pasta sauce, Italian seasoning and tomatoes to meat. Simmer 10-15 minutes uncovered. Stir in spaghetti and parsley.
  4. Spread into a 9×13 pan, top with cheeses and bake 25-30 minutes or until hot and cheese is browned and bubbly. Cut into squares to serve.

Pasta alla Puttanesca

This a a quick recipe for when you are crunched for time but want something delicious and homemade.

Note that with 1 tablespoon of chili flakes it will be a little too spicy for kids. However, I noticed that after a couple of days the flavors mellow down a lot and it’s not just all heat for your taste buds! However, adjust the chili accordingly.

1/4 cup olive oil

2 teaspoons dried oregano, crumbled

1 teaspoon to 1 tablespoon dried chili pepper flakes, depending on how spicy you want it

1 teaspoon ground black pepper

1 can (2oz) anchovy fillets in olive oil, drained

3 tablespoons minced garlic

1/3 cup chopped black olives

2 tablespoons capers

1 can (28 oz) crushed tomatoes

1 pound spaghetti or linguine, cooked and drained

Place olive oil, oregano, chile pepper flakes, and black pepper in a dutch oven over medium heat. Cook and stir for about a minute, until slightly fragrant.

Drop in the anchovies and press down on them and stir until it dissolves into the mixture. Add the garlic, olives, and capers. Let cook without stirring until it browns a little. Stir and pour in crushed tomatoes. Stir again and let simmer for 20 – 30 minutes.

Transfer cooked pasta to the sauce and toss to combine. Serve hot!

Pasta alla Puttanesca

  • Servings: 4-6
  • Difficulty: easy
  • Print

An easy to make dinner using pantry staples. Light yet satisfying.

Ingredients

1/4 cup olive oil

2 teaspoons dried oregano, crumbled

1 teaspoon to 1 tablespoon dried chili pepper flakes, depending on how spicy you want it

1 teaspoon ground black pepper

1 can (2oz) anchovy fillets in olive oil, drained

3 tablespoons minced garlic

1/3 cup chopped black olives

2 tablespoons capers

1 can (28 oz) crushed tomatoes

1 pound spaghetti or linguine, cooked and drained

Directions

Place olive oil, oregano, chile pepper flakes, and black pepper in a dutch oven over medium heat. Cook and stir for about a minute, until slightly fragrant.

Drop in the anchovies and press down on them and stir until it dissolves into the mixture. Add the garlic, olives, and capers. Let cook without stirring until it browns a little. Stir and pour in crushed tomatoes. Stir again and let simmer for 20 – 30 minutes.

Transfer cooked pasta to the sauce and toss to combine. Serve hot!