Udon Noodles

My bestest buddy, Carrie Lynn, is an awesome cook.  She’s one of those people who can take a recipe (that you think is awesome) and switch this and that around and it’s even BETTER!!!  This is an amazing and healthy dish.  Give it a try and let me know what you think!

You see that plate the Udon Noodles are on?  Carrie had been looking for new dishes.  She couldn’t find anything that even remotely interested her (she likes the 50’s era).  We were thrift shopping one day and they had a whole set of these dishes for $5.95!!!  She was so excited.  She made me “watch” them so no one would buy them while she went and got a cart.  Too funny.  She said, “I would have paid a lot of money for these if they were more expensive!” ha! I love when small things can make me/people happy like that!  Problem is, they are too few and far between….but maybe that’s what makes these “happy moments” more special.  Ya think?


Makes 3 hearty servings.

Saute items below in olive oil until lightly browned

Prepare 2-3 cups of meat, chicken or shrimp…I used filet mignon, sliced ultra thin.

(This is easy to do if the meat is still mostly frozen)

1 ½ large white onion thick slices

1 bunch of asparagus

2-3 cups of broccoli

(Add mushrooms, peppers, cabbage, whatever floats your boat)

lightly salt

Prepare Udon Noodles

3 packages of Udon noodles

(found in the refrigeration section in the produce department)

They are fully cooked and soft.  Follow directions on package to heat.


With tongs mix the warm noodles, 1 cup of water and 3 seasoning packets into the veggies.  Stir well.  Keep warm on low.


 In separate pan on high heat sauté meat, chicken or shrimp in butter until nicely browned.

Place noodles and veggies in a bowl and top with meat.

Serve with soy sauce, terriyaki sauce and hot mustard.

Don’t forget the chopsticks!


Submitted by Carrie Lynn 8/21/11

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1 Comment


  1. I like Carrie’s picture! You did a good job of layering it with colors. Cute plates too.

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