Thursday, March 10, 2005

stir fry udon soup 

serves 3-4

2 pkgs udon noodles (they're in the refrigerated ethnic section, possibly near produce)
assorted stir fry vegges (I used sugar snap peas, carrots, green onions, and garlic)
2 cans beef broth

cook noodles according to package (usually boil in water 2-3 minutes)

in a HOT giant non stick pot, pour a little oil and quickly stir fry veggies (only put garlic in the last minute of cooking or it will burn)

after veggies are done (about 5 minutes), add both cans off beef broth. add one of the packages of seasoning that came with the noodles. keep on medium heat until soup is heated through.

to serve, put a scoop of noodles in bowl and ladle broth on top.