Udon at Home

I had some leftover thinly sliced beef from hot pot night. The perfect way to use this type of beef was to cook it with udon noodles.

I let Jason take the reins to cook our dinner. He cooked the udon noodles with toppings of kamaboko (Japanese fish cake), Shitake mushrooms, tofu and green onions, along with the beef. To make the broth, he used store bought Memmi soup base. For even more authenticity, we topped our noodle bowls with nanami togarashi, seven flavor chili pepper.

It was delicious, easy to make (one pot meal) and great for chilly nights.

Thanks Jason! :)

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Posted via email from i like to eat.


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