November can be pretty wet and grey! It’s not very cold and it’s not very warm… it’s in between – the “grey” zone, I like to call it! November is also the “transition” month of when fall is almost gone and winter is just ahead. I’m a summer girl and like a bear, I go into some sort of “hibernation” around this time of the year. I relax in my “cave” until the flowers start blooming again… unless it’s an exceptional winter and the weather is not too “chilly”.
I can’t stand the cold weather and I make sure to keep myself nice and cozy. There’s nothing more comforting than eating a nice soup and even more so when it’s cold outside. It is even better when the soup becomes your main course.
I am all about rescuing any leftovers in my fridge and one of my favorite recipes I like to make quite often is my Singapore Noodles… but here’s the thing. I’m always left with some bean sprouts and char siu (Chinese BBQ Pork) whenever I make this dish. Therefore, I had to come up with another dish. Being inspired by Japanese cuisine, I’ve decided to create a dish with my leftovers and this is how the Udon Noodle Soup recipe was born!
This soup has so many great ingredients in it, enough to become a meal on its own. It is extremely satisfying and filling but you won’t feel bloated! It is the perfect dish to warm you up and keep you nice and relaxed. So next time you make my Singapore Noodles (link here http://clubfoody.com/recipe/singapore-noodles/ ) , keep in mind you can always use your leftovers for this comforting dish.
- 1 tbsp. olive oil
- 1/2 onion, finely chopped
- 1/4 large red pepper, finely julienned
- 1/4 large orange pepper, finely julienned
- 1 medium jalapeño pepper, seeded, ribs removed and finely julienned
- 1 medium carrot, shredded
- 1 1/2 tbsp. fresh ginger, minced
- 2 large cloves garlic, pressed
- 1 tbsp. sesame oil
- 1 cup mushrooms, sliced
- 1 cup char siu (Chinese BBQ Pork), roughly chopped
- 4 cups low-sodium chicken broth
- 1/4 tsp. red pepper flakes, or to taste
- 1 tbsp. hoisin sauce
- 1 tbsp. low-sodium soy sauce or tamari
- 1 tsp. fish sauce
- 7 ounces udon noodles, cooked according to package directions *SEE FOOTNOTE
- 1 cup bean sprouts, washed and drained, for garnish
- 1 large green onion, sliced diagonally into 1-inch pieces, for garnish
- 1/4 cup peanuts, coarsely chopped, for garnish
- 1 tbsp. fresh cilantro, for garnish
- 2-4 large lime wedges, for garnish
FOOTNOTE: Don't overcook the udon noodles - follow the directions.