Tag Archives: Udon

Thai Red Curry with Whole Grain Udon Noodles

Oh, Heidi. The 101 Cookbooks creator was instrumental in lighting my cooking fire a year and a half ago. Since stumbling across her blog I’ve come to see appreciate the beauty of seasonal cooking and off-the-beaten-path ingredients such as whole grain udon noodles, coconut oil, and shoyu sauce. All of which play a staring role in this delicious, slurp-tastic bowl of hearty, wholesome food. Part of the fun for me of cooking familiar dishes composed of unfamiliar ingredients is the the thrill of the hunt. Trolling the aisles of the MASSIVE Whole Foods here in Chicago and making a pilgrimage to the beloved Green Grocer for ingredients is all part of fun (NOTE: impatient boyfriends may not feel the same way.)

Thai Red Curry with Whole Grain Udon Noodles

3 tablespoons coconut oil
12 oz chicken breasts
fine grain sea salt and freshly ground black pepper
8 oz dried whole grain or whole wheat udon noodles
3 garlic cloves, minced
1 large yellow onion, chopped
1 1/2 teaspoons red curry paste
2 teaspoons turmeric
2 tablespoons shoyu sauce, plus more to taste
1 tablespoon cane sugar
14 oz can coconut milk
2 cups vegetable stock or water
Juice of 1 lime, plus more wedges for serving
1/3 cup slivered shallots
Large handful of peanuts
Large handful of cilantro, chopped

1.) Season chicken with salt and pepper. Grab your dutch oven and heat 1 tablespoon coconut oil over medium-high heat until swirling and hot. Add chicken and cook for 2-3 minutes on one side without moving it until it is nicely browned and detaches from the bottom of the pan with minimal prodding. Flip and cook 1-2 minutes more. Set aside. When cooled, break apart chicken into chunks with a fork. Wipe out the dutch oven with a paper towel but do not wash.

2.) Heat a pot of water until boiling. Salt generously and cook noodles until cooked but still quite firm; according to package directions. Drain and set aside.

3.) Heat 2 tablespoons coconut oil over medium-high heat in your dutch oven. Add garlic, onion, and curry paste, using your wooden spoon to distribute the paste across the mixture. Cook for 2 minutes; until fragrant. Add chicken, turmeric, sugar, and shoyu sauce and and stir to coat. Add coconut milk and vegetable stock, bring to a boil, and then simmer gently for 5 minutes.

4.) Remove from heat and stir in noodles and limes juice. Ladle into bowls and serve garnished with a sprinkling of shallots, peanuts, cilantro, and wedges of lime.

This recipe was adapted from Super Natural Cooking by Heidi Swanson. Published by Celestial Arts, New York; 2007.

Asian Chicken Noodle Soup

The perfect soup for the sick. The chicken broth (go homemade for maximum restorative powers) literally makes this taste an Asian spin on the traditional chicken noodle soup. For something a bit more “authentic,” go with vegetable broth instead.

Asian Chicken Noodle Soup
Serves 4

2 1/1 tablespoons canola oil, vegetable oil, or mild-flavored olive oil
2 small boneless, skinless chicken breasts (about 3/4 lb.), butterflied (slice almost all the way through lengthwise and spread open)
fine grain sea salt and freshly ground black pepper
4 shallots, thinly sliced crosswise
2 stalks lemongrass, trimmed, outer layers peeled off, halved lengthwise, and smashed
1 tablespoon ginger, grated/minced
2 tsp light brown sugar
5 1/2 cups low-sodium chicken broth (or vegetable broth)
3-4 oz shiitake mushrooms, wiped clean, stemmed, and quartered
6 oz whole grain dried udon noodles
1 small serrano pepper or Thai bird chile, thinly sliced crosswise
a large handful of fresh basil, torn into pieces, plus more for garnish
juice of one lime, plus wedges for serving
2 tablespoons soy sauce, plus more for serving
2 scallions, trimmed and sliced for garnish
1 medium carrot, cut into small sticks or grated on a box grater, for garnish
a large handful of fresh cilantro, for garnish

1.) Season chicken with salt and pepper. Grab your big ol’ dutch oven and heat 1 1/2 tablespoons oil over medium-high heat until swirling and hot. Add chicken and cook for 2-3 minutes on one side without moving it until it is nicely browned and detaches from the bottom of the pan with minimal prodding. Flip and cook 1-2 minutes more. Set aside. When cooled, break apart chicken into chunks with a fork.

2.) Heat remaining oil in dutch oven over medium heat. All shallots, sprinkle with salt, and cook 3 minutes; until soft. Add lemongrass, ginger, and brown sugar and cook, stirring constantly, for 1-2 minutes; until very fragrant. Add broth and use your wooden spoon to scrape up any delicious little browned bits from the bottom of the pan.

3.) Bring to a boil. Add mushrooms, reduce heat to medium-high, and cook until soft; 5-8 minutes. Add chicken an cook for 2 minutes more; making sure that both mushrooms and chicken are cooked through.

4.) While mushrooms are cooking, bring a pot of salted water to a boil. Add udon noodles and cook until al dented according to package directions; 8-11 minutes. Drain.

5.) Discard the lemongrass. Stir in chile, basil, lime juice, and soy sauce.

6.) To serve, divide noodles amongst four serving bowls. Ladle soup over the noodles and garnish with generous amounts of basil, scallions, carrots, and cilantro. Pass a plate of lime wedges and soy sauce around the table.