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I like food. A lot. In this blog, I will divulge all my delicious recipes, giving you a full list of ingredients, step-by-step instructions, and notes to help you successfully make the dish. Feel free to try these at home, and let me know how it went in the comments for the dish! If you have any questions, I will answer them as quickly as possible. If you use my recipe and discuss it on your site, please link back to this blog. Happy eating!

Monday, September 1, 2014

Grilled Hot Sausage and Vegetables Somen Noodle Bowl

For a while, noodle bowls were my thing. Asian noodles (soba, somen, udon) are easy and pretty cheap to get at my local asian grocery, so when I first moved here, I made quite a few of these. I started making them when I was still living at my dad's, though, when I started getting sick of eating the same things all the time.
Anyway, I haven't made a noodle bowl in a long time, although Rich and I talk about them often. It was actually the first meal I made in my new apartment, and since he helped me move, he got to have some. It was the three of us -- Rich, our friend Kevin, and myself -- sitting on the floor of my new place, with nothing unpacked, no furniture in the whole place, eating an imitation crab noodle bowl with mushrooms and broccoli, and probably carrots. I don't think I had a broth that time, though. Anyway, the noodle bowl has some fond memories for me.
The nice thing about noodle bowls is that they are pretty easy, and super versatile. All veggies, tofu, beef, chicken, pork. Wanna add an egg in there? Go for it. Seafood is always a winner with these. Try every combination you can think of.
For the broth for this noodle bowl, I used the teriyaki "broth" from my sirloin and veggie bowl a while back. It worked really well with the hot sausage, and the somen noodles carried it pretty nicely.

2 hot sausages, casings on
3 carrots, peeled and sliced thin
1 package mushrooms, cleaned and sliced thin
1 green onion, chopped
2 bunches somen noodles
Teriyaki broth

Grill hot sausage until cooked through and the outside is charred slightly.
Meanwhile, combine ingredients for teriyaki broth in a large pot and bring to a boil.
Add carrots, bring pot down to a simmer, and cook until tender. Add mushrooms and cook for another one to two minutes. Using a slotted spoon, remove carrots and mushrooms and place in bowls.
Add somen to broth and cook until done. Use tongs to place noodles in bowl, and pour broth into each.
Slice sausage thin, add to bowls along with green onions.

A dish like this can easily be made spicy. Add chili powder or white pepper to adjust the spice level.
Instead of making the teriyaki broth, you can just as easily use 2 cups of vegetable broth, spiced to your preference.
1 bunch of somen noodles is a lot for one person, and not everyone may be ready for that kind of commitment. If you're worried it might be too much, try using a half bunch per person.

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