Event: Needed to use a lot of leftovers and crop share items
Verdict: Scrumptious. We both highly enjoyed it.
I suspect this recipe is pretty forgiving. I looked at a few different ones and then just winged it based on what I have in the house. Sorry for the haphazard nature of the recipe. It's really very tasty.
Ingredients:
-9.5 oz package of udon noodles (or whatever you can find close to that size)
-Half of a large onion, diced
-9-ish cups water and broth (half of one, half of the other. I know this is vague - I used about 9 cups of water and added enough Vegetable Better than Bouillon for about 4-5 cups of water)
-4 inch piece of ginger, cut in half, skin left on
-1 cup of miscellaneous onion-y and garlic-y items - I used ramps, green garlic, and green onions.
-1 steak, already cooked (ours was grilled. you can also cook it in a skillet until browned on both sides)
-1/4 tsp chinese 5 spice powder (contains anise seed, licorice, fennel, cassia, ginger)
-Cinnamon (I just gave the container a shake or two - maybe about 1/8 tsp?)
-1 tsp sesame oil
-2-3 tsp soy sauce
-Splash of wine (who measures anyway?)
-Mushrooms - I used about 10 crimini
-Cooking Greens - I used a little bit of bok choi and a sizable bunch of kale (about 7 large leaves, stems removed)
-Scallions, chopped
Directions:
1. Cook udon noodles according to directions on package (boil water, add noodles, boil 4 minutes, drain). Set noodles aside.
2. In second large pot, add some olive oil, heat, add onion, cook for a few minutes
3. Add water/broth
4. Add ginger, bring to boil, then reduce to simmer
5. Add Misc onion-y and garlic-y items
6. Add fatty pieces of steak
7. Add spices and other liquids - 5 spice powder, cinnamon, sesame oil, soy sauce, wine
8. Add mushrooms
9. Add greens
10. Taste liquid - add the various ingredients in step 7 to your taste preference
11. Add rest of steak and noodles
12. Heat a little longer to warm the noodles and steak, serve with scallions on top
