Another month, another letter forward in Cooking Through the Alphabet. The CTtA gang continues to grow. Just last month I joined Shanna, Amanda, and Sofia in their quest to cook up all things Tofu. Today we’re also joined by Anna of Anna’s Cuisine and Ngan of ngan made it. Be sure to circle back to their takes on udon when you finish up here.
I’m certain these ladies can out-cook me any day of the week, so I approached this ingredient with caution. No way would my noodle dishes stack up to theirs, so I had to think outside of the (pasta) box. A quick google search brought me to brilliance: fried udon.
Though instead of Food & Wine’s finish of nori salt, I sprinkled the just-fried noodle bundles with cinnamon-sugar and darned if they didn’t taste like churros. These crunchy gems are perfect party fare: Fun to display, easy to eat, innovative, and flat-out tasty.
Here’s the how-to:
(Not a critical step, but it makes for easier serving and eating.)
Cinnamon-sugar was my take, but your options are only as limited as the seasonings in your cupboard. Go savory (Mexican, Italian, Greek, Asian), go sweet (chocolate noodles anyone?). Just be sure to go udon, then report back here as I’d love to hear what other variations folks come up with.
Now be sure to check out these other amazing udon stories: