Udon are just a fantastic noodle. They don’t mush and fall apart like standard egg noodle. They’re hearty, tasty and definitely lend themselves to a giant bowl of DINNER! That’s right. This is a meal. I promise. You will not be hungry after a big bowl of Scallop and Mushroom Udon!
Scallop and Mushroom Udon:
2 handfuls of dried udon, boiled, drained and set aside (rinse well, and don’t forget to rub together when rinsing. Udon is starchy) – $3.00
1/2 lb fresh or frozen baby scallops – $2.50
2 tsp garlic, minced – pantry
1/4 cup green scallions/onions – $.20
1 can baby corn, drained – $.55
1 small can mushrooms, sliced and drained – $.79
1 cup fresh, chopped spinach – $.50
1/4 cup fresh carrots, julienned – $.25
2 tsp soy sauce – pantry
salt and pepper to taste – pantry
2 cups beef broth (Knorrs powdered and water is fine) – pantry
1 Tbsp oil – pantryCOST: $7.79
Saute 1 tsp garlic in hot oil for 1 minute. Add scallops and salt lightly. Toss and cook till opaque, remove scallops from heat source and set aside.
In sauce pan, saute other teaspoon garlic, drained mushrooms and white part of scallions. Cook down for a few minutes, then add broth, soy sauce, pepper, carrots, spinach and corn. Cover pot and allow vegetables to cook, about 3-4 minutes.
Last, add back cooked scallops to soup and bring back up to boil. Serve hot soup over cooked udon. Toss lightly and top with green part of scallions. Make sure it’s a nice, big, deep bowl! Perfect for a cool spring night. Lord knows we’ve been having a few of these lately. Summer needs to get here and FAST! In the meantime, enjoy some Udon.
GRAND TOTAL: $7.79
