6 Attachment(s)
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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