Fusion food is not something that I generally do, but I do love Udon and I also love Pho. This soup is incredibly fast to make and tastes fantastic.
Ingredients (Serves 4):
4 packages of Fresh Udon noodles
(I used Mr Noodles Udon and found it near the pre washed salad at Save on Foods)
1 bunch green onions
1/4 cup soy sauce
1 tbsp oyster sauce (optional)
4-5 cloves garlic finely chopped
1/4 shredded cabbage
1 tbsp finely chopped ginger
2 liters of vegetable stock
1 bunch cilantro
1 seranno chile
Siracha sauce to taste
Directions (takes about 10 minutes to make):
In a pot, bring vegetable stock, soy sauce and oyster sauce to a boil. Add ginger and garlic and cook for 1 minute.
Slice carrot thinly on a very sharp angle. Take carrot disks and slice lengthwise to create long matchstick pieces. Add to pot and continue boiling. Shred 1/4 of a cabbage thinly and add to pot. Cook carrot and cabbage for about 4 minutes.
Meanwhile boil a separate large pot of water and add all of the Udon noodles and boil according to package directions, usually about 3-5 minutes.
While the two pots are boiling away, prepare your garnishes. Thinly slice the green onion, cilantro, and serrano chile. If you're not into spicy, skip the serrano, they can be quite firey.
The soup broth is finished when the carrots are tender.
Place noodles into bowls and top with broth. Add the desired amount of cilantro, green onions, serranos, and Siracha sauce.
For a weekend treat, I have added shredded pork that I had leftover from a slow cooker pulled pork and it was excellent. Also, chicken stock could be substituted for vegetable stock. As well, rice vermicelli noodles could be used instead of udon if you aren't able to find any.