crisp

Udon Noodle Soup

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Udon Noodle Soup! The debate continues…….are udon noodles flat or round? It depends on who you ask. Personally, I prefer the fettuccine-like flat udon: soft and smooth with a chewiness that allows me to savor whatever ingredients I throw into it. When making them at home (which I haven’t attempted yet) the dough can be rolled out to a thicker or thinner texture. They will both cook in a matter of minutes, so it’s actually a win-win on both counts. The darker the broth, the deeper the color. Either way, once the soup is ladled into bowls, people will dig right in with a slurp-worthy response.  

UDON NOODLE SOUP

Ingredients: 

16 ounces chicken stock 

1/2 tablespoon fresh ginger root, minced

1/2 teaspoon chili powder

1 clove garlic, minced

1 skinless, boneless chicken breast, cooked and chopped

1/2 head bok choy, chopped

1/4 cup mushrooms, sliced

7-ounce package dried udon noodles 

Chili Crisp, for garnish

Instructions: 

In a 4-quart pan over medium-high heat, bring the chicken stock, minced ginger, chili powder, and minced garlic to a boil. Add cooked chicken chunks, bok choy, and mushrooms. Reduce heat and simmer for 3 minutes. Add udon noodles; cook for 4 minutes. Ladle soup mixture into individual bowls. Garnish with chili crisp, if desired. 

Crisp Asparagus Radish Salad

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Crisp Asparagus Radish Salad! If you can justify the high cost of asparagus, savor every bite. My husband absolutely loves asparagus. When a restaurant offers it as a vegetable option over zucchini, he’ll swallow the up-charge every time and forge ahead like a mighty warrior. So, when I buy a pound of asparagus at the farmer’s market or nearby grocers, I usually have more than one meal planned for it. This time it’s in the form of a side salad. 

CRISP ASPARAGUS RADISH SALAD

Ingredients:

1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces

3 radishes, thinly sliced

1 green onion, thinly sliced

2 tablespoons olive oil

1 tablespoon garlic wine vinegar 

1 tablespoon lemon juice

1 teaspoon honey

1 teaspoon Dijon mustard

1/4 teaspoon cayenne pepper

Toasted sesame seeds, for garnish

Instructions:

In a large saucepan, bring water to a boil. Add asparagus. Cover and boil for 3 minutes. Drain; immediately place asparagus in ice water. Drain and pat dry. Transfer asparagus to a bowl. Add thinly sliced radishes and green onions. To make the dressing, in a small bowl, whisk together olive oil, garlic wine vinegar, lemon juice, honey, Dijon mustard, and cayenne pepper. Mix well. Pour over salad; toss to coat. Garnish with toasted sesame seeds.