Spicy Broccoli Beef with Udon

This is an experimental dish made with tossing this and that into a pan and calling it golden. My hope is to use more noodles in recipes, because noodles are fun and tasty and they deserve their chance to be special too.

Yes, my food has feelings.



Spicy Broccoli Beef with Udon

8 oz udon noodles
1 large round steak, sliced into strips
1 head of broccoli, chopped

Sauce:
1 large clove garlic, minced
I tbsp oyster sauce
1 tbsp mirin
2 tsp honey
2 tbsp soy sauce
1 tsp chili garlic sauce
½ cup water

Mix sauce ingredients together in small bowl; set aside.

Boil noodles according to package directions (~5-6 minutes).

In a wok over medium-high, heat 1 tbsp oil. Stir-fry meat until browned; remove. Add another tbsp oil and stir-fry broccoli until bright green, about 4 minutes. Return meat to the pan along with sauce; lower heat to low/medium. Cook for about 2 more minutes. Drain noodles and add to wok, mixing thoroughly.

Serves 2-3.

--Jirafa

Asian-Inspired Noodle Soup

This soup is a little bizarre, like pho meets ramen in a shady part of town. It tasted great, although I’m sorely disappointed with the texture of the bok choy.

But in all honesty, nothing could really disappoint me because this soup was created for this glorious bowl. By existing in this awesome bowl, the soup tasted even better!



Seriously though, if any of you have bok choy suggestions, I would like to hear them.




Asian-inspired Noodle Soup:

3.5 oz rice noodles
1 clove garlic, minced
32 oz chicken stock
2 tbsp soy sauce
½ tbsp mirin
4-5 leaves baby bok choy, washed

In a small soup pot, heat chicken stock, garlic, soy sauce, and mirin. In a separate pot, boil rice noodles for 4-5 minutes. (They will cook very quickly). Drain rice noodles and place into two bowls. When broth has begun to simmer, add bok choy and cook until heated, about two minutes. Pour broth over noodles and garnish with chopped green onions.

Makes two servings.

--Jirafa