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Thread: My Japanese Crappie Udon Noddles

  1. #1
    Join Date
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    Default My Japanese Crappie Udon Noddles


    I like to make this with big fillets if I have them since after 3 minutes of boiling they are still chunky. Also if the redline is thick it flavors the broth a bit more. Pictures are attached so you can see what I'm using. I start with
    3 cups water
    3 tbls Peanut sauce
    1 tsp chicken stock concentrate
    3 tsp White Fermented soy bean paste (Miso soup base)
    1 tsp Mongolian Fire Oil
    some Oyster liquor (during winter)
    1/4 cup soy sauce
    about 1/4 of the bag of stir fry frozen vegetables (from Sam's Club)
    1 pound fillets
    1 pack Udon Noodles (Chicken or Oriental)

    I bring this to a good boil for 3 minutes then add noodles. I cut my noodles in 1 inch slices before adding (so I get noodles & crappie both in my spoon). The noodles I use boil for another 1-1/2 minutes then I add the soup base that came with the noodles. My noodle bowl is a Jethro Bodine sized soup bowl from Amazon. It holds a ridiculous amount of soup or noodles.

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  2. #2
    Redge is offline Crappie.com Legend - 2017 Man Of The Year
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    Looks great!


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  3. #3
    Join Date
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    interesting recipe ....looks pretty tasty
    sum kawl me tha outlaw ketchn whales
    Thanks Rojo thanked you for this post

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