Cold Udon Noodles With Carrot and Egg
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 serving
- 6ounces fresh udon noodles
- 1large egg
- 3tablespoons bonito-flavored soy soup base such as Kikkoman Hon Tsuyu (see note), or more to taste
- 1large carrot, peeled and sliced on bias into rounds ¼ inch thick
- ½sheet nori cut into strips, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
746 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 7 grams polyunsaturated fat; 111 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 39 grams protein; 166 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In small saucepan, bring 1½ cups water to boil. Add udon, return to boil and lower heat to gentle simmer. Crack egg gently into nest of noodles, and cook 5 minutes.
- Step 2
Add soy soup base and carrot, submerge egg beneath noodles and cook 6 minutes more. Adjust seasoning to taste, remove from heat and let cool. Transfer noodles, egg and carrot to plastic container; add desired amount of broth, and chill. Pack nori garnish in sandwich bag.
Tip
- Bonito soy soup base like Kikkoman Hon Tsuyu is sold at Asian markets.
Private Notes
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Cooking Notes
Sam
I was really interested to try this for lunch prep ideas. I had to start from dry noodles which boiled for 4 minutes, and cracked the eggs in as instructed and added extra broth/water to compensate for the dry noodles. Cooking the noodles another 6 minutes after this stage was overkill and the results eaten cold the next day were mushy sad and gluey (not unlike other one pot pasta recipes I have tried in the past). The eggs were also very unpalatable. Hard pass for me.
Suzan
Not sure about adding the egg: Are you supposed to stir it in the water, or is this more of a poaching situation. And why cook the egg for so long?
Catherine
So nice to see the recipe still here! The basic idea is you want to time it so the egg and noodles are done perfectly at the same time. For example, for frozen or fresh noodles which only take around 1-1.5 minutes to cook, start by simply poaching the egg by itself in boiling water for 8-9 minutes, then adding the noodles and carrots for another 1-2 minutes. For dry udon which takes 8-10 minutes to cook, add the egg and noodles to the boiling water at the same time, carrots a few minutes later.
Kristen
I used dashino-moto and soy sauce for the broth; It's what I had in my pantry.
Sam
I was really interested to try this for lunch prep ideas. I had to start from dry noodles which boiled for 4 minutes, and cracked the eggs in as instructed and added extra broth/water to compensate for the dry noodles. Cooking the noodles another 6 minutes after this stage was overkill and the results eaten cold the next day were mushy sad and gluey (not unlike other one pot pasta recipes I have tried in the past). The eggs were also very unpalatable. Hard pass for me.
gillian
1/2 cup base for 3 servings
Susan
For the broth used Be The Nature seafood broth from Korean market. One packet season this perfectly! Delicious
Julia
Delicious! Lots of ways to tweak this base recipe - many thanks!
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