Top Chefs Kids Menu: Udon Noodles


by KIM HOLCOLMB / Evening Magazine

Posted on October 3, 2013 at 2:47 PM

Updated Friday, Nov 15 at 8:05 AM

Noodles in one form or another always seem to be a big hit with kids. Chef Jacky Lo, Executive Chef at Wild Ginger, takes a few simple ingredients and turns it into a big bowl of flavor.

Chef Jacky Lo's Udon Noodles
Serves two hungry kids

This is a super fast and easy recipe to make for dinner or just a snack. You can substitute any meat for the bbq pork, like roast chicken from the deli counter or even leftovers from the night before.

1 T     corn oil
4 oz    bbq pork, julienne (available at Uwajimaya Asian Grocery)
1 pkg  fresh udon noodles, 7 oz. size (available at Uwajimaya Asian Grocery)
1 T     soy sauce, low sodium
3 oz    carrot, julienne
1 cup baby spinach, chopped
2 tsp   sesame oil (optional)

Heat wok or high-sided frying pan on medium high heat, then add corn oil.

When oil is hot add bbq pork or other meat and stir fry for 1 minute.

Add udon noodles and stir fry until soft, approximately 1 ½  - 2 minutes.

Add soy sauce and combine.

Add carrot and spinach and quickly toss until heated through.  Finish with sesame oil if desired.