When my group of lovely ladies and I decided that we would do u for udon for our ingredient challenge, I thought it was a brilliant idea because I adore udon noodles. Then various obstacles got in the way, and I was afraid I wasn’t going to be able to cook them at all.
First of all I spent Easter at my parents place. This part was not really an obstacle, it was just that I did not cook anything because I get to sit back and enjoy my mum’s superb Indonesian cooking.
Then I got back to Barcelona. Because I got back still in the midst of the Easter holidays, it seemed that everything was shut. On Tuesday I went out in my quest for udon noodles, guessing that everything should be back to normal. Most shops where still shut. As the saying goes: Spain is different. The streets even looked sad. Or they did in my very traditional neighbourhood anyway. The few stores that were open that could potentially sell them did not sell them. After a lot of walking, I was beginning to think that udon noodles must be considered a very exotic luxury item here and that I would need to travel to the other side of the city to get some. Or perhaps even create them myself.
Finally, after one hour, I found some! Oh, and they were in an Argentinian supermarket…
I guess the moral of my story is that udon searching in certain parts of Barcelona can help you keep fit. You need to intensely walk for one hour before you find them.
At the end I bought enough udon to make not just one but two udon dishes. Even though udon noodles are Japanese, instead I’ve made some of my typical fusion mixes with it.
Udon noodles with spicy honey and mustard oven baked pork ribs – this is my spicy European fusion version of an udon recipe.
400g udon noodles, 500g pork ribs, 1 tablespoon mustard, 1 tablespoon honey, 1/2 teaspoon chili flakes, salt, black pepper, 2 teaspoons olive oil, 2 teaspoons corn flour, 3/4 cups water
Preheat the oven to 180°C. Mix the mustard, honey, chili flakes, salt, pepper and olive oil in a bowl. Rub the mixture all over the pork ribs. Cook in the oven for 30 – 40 minutes. Once cook, separate the ribs and the sauce it left behind. Pour the sauce into a saucepan with the cornflour dissolved in water. Cook until it reduces to a think sauce.
At the same time. Boil some water and cook the udon noodles. Drain them once they are ready.
Arrange the udon noodles on a plate with some pork ribs on top. Pour the spicy honey and mustard sauce on top.
Note: I used the Maille Dijon Originale Mustard. I like it because it has a spicy flavour.
Udon noodles with tofu and kecap manis – this is my Indonesian fusion version of an udon recipe using the Indonesian soya sauce kecap manis.
400g udon noodles, 400g tofu, 1 tablespoon kecap manis, 1 spring onion, salt, black pepper, 1/2 teaspoon chili flakes, 1 teaspoon sesame oil
Boil some water and cook the udon noodles. Drain them once they are ready.
Heat the sesame oil in a large wok. Chop the green parts of a spring onion. Add the spring onion and cook for a few seconds. Add the kecap manis, salt, black pepper and chili flakes. Stir fry for about 30 seconds. Add the udon noodles and stir fry for about 1 minute. Remove the noodles and arrange on a plate.
In the same wok with the rest of the keycap manis sauce, add the tofu. Stir fry for about 30 seconds.
Arrange the tofu on top of the udon noodles.
Note: I used soft tofu. I cooked them in the wok after removing the udon so that they wouldn’t come into danger of disintegration.
I would also like to make an invitation to anyone else that would like to join us in our ingredient challenge. Each month we go through the letters of the alphabet and choose an ingredient starting with that letter. We choose a day and time to publish it. Until now we are only ladies but men that like to cook are also welcome! If you are interested in joining in, please send me a comment or an email. My email can be found in my about page.
But now it’s time to check out what the other lovely ladies have cooked with udon:
Thank you for reading!