Oh, eggy Udon noodles, I do love you so. I am extremely sad that I won’t be eating this for a few weeks since we are travelling. This is, in all seriousness, our new favorite “fast food” at home. It might take a total of ten minutes tops and is hot, delicious, filling and pretty darn healthy as well.
This supper saves my sanity. There’s no guilt, it’s super fast, it’s SO easy to customize for the picky eaters in the house and I can make it as healthy as possible with vegetables. We were home from Phoenix for three weeks and ate this three times.
Depending on what noodles you use, this can also be a gluten-free supper as well. Soba noodles are thick and made from buckwheat, making them a perfect gluten-free substitution.
You can literally use whatever vegetables you have on hand for this dish and it’s an excellent way to use up leftovers from dinner the night before. I used the leftover asparagus from Easter dinner for this dish but you can use anything from carrots to broccoli. Load it up with whatever your favorite veggies are. If you are really on the ball, make extra the night before so all you have to do is quickly heat them and throw them into the bowl.
I also used duck eggs which are a family favorite. While the ones I got this time around were smaller than some we’ve had, they were scrumptious. Duck eggs are higher in protein and in Omega 3’s than chicken eggs are, so I suggest trying them out. We eat them as much as possible in place of chicken eggs.
I need my own farm..with ducks… then I can have Ducky Eggy Udon noodles all day long.. ah a girl can dream.
For now, I would honestly settle for a bowl of this soup.
Happy Cooking everyone! Love you more than chocolate!
- 5 cups of strong chicken broth
- 4 gram packages of fresh Udon noodles 200
- 4 eggs
steamed veggies of your choice
shredded cheddar cheese
- Take 5 cups of strong chicken broth & bring to a boil.
- Place the noodles into the pot and cook for 3-4 minutes.
- Remove noodles and split between four bowls.
- Using the broth (which should be boiling) poach 4 eggs (rich duck eggs are amazing and are what I used).
- Use a slotted spoon to remove the eggs when eggs are slightly poached -the softer the better. They should just hold their form.
- Place one egg on top of each bowl of noodles.
- Garnish with chopped old, strong cheddar, leftover veggies (I used Easter dinner asparagus!) and then pour the hot broth over the top.
- Serving Size: 4