Name: Cold Udon Noodles With Carrot and Egg
Total time: 15 min
Ingredients: 6 ounces fresh udon noodles; 1 large egg; 3 tablespoons bonito-flavored soy soup base such as Kikkoman Hon Tsuyu (see note), or more to taste; 1 large carrot, peeled and sliced on bias into rounds 1/4 inch thick; 1/2 sheet nori cut into strips, for garnish

This simple udon dish is a perfect to-go lunch or easy dinner.  Catherine Eng, a website designer in Los Angeles, makes this for her son.

"I've got it down to a science, so it only takes me 10 or 15 minutes," she said. "And I can be sure he gets his carbs and protein."

For the bonito-flavored soy soup base, like Kikkoman Hon Tsuyu, check your local Asian market or order it online.

Cold Udon Noodles With Carrot and Egg

udon noodles

soy soup base

carrot,

nori

In small saucepan, bring 1 1/2 cups water to boil. Add udon, return to boil and lower heat to gentle simmer. Crack egg gently into nest of noodles, and cook 5 minutes.

Add soy soup base and carrot, submerge egg beneath noodles and cook 6 minutes more. Adjust seasoning to taste, remove from heat and let cool. Transfer noodles, egg and carrot to plastic container; add desired amount of broth, and chill. Pack nori garnish in sandwich bag.

Cold Udon Noodles With Carrot and Egg

Total: 15 minutes

Servings: 1

Author : Matt Lee And Ted Lee

Ingredients

Instructions

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