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BBQ Pork Udon with a few pics

post #1 of 17
Thread Starter 
Had some chicken stock that I tuned up with some thinly sliced carrots, some celery, some garlic, some celry leaves, and some white onion. Simmered it for about 15 minutes. Also had some leftover BB rib meat i pulled off some ribs 2 weeks ago i had tossed in the freezer. Also had some frozen Udon noodles I bought from the asian market this past week.

Became a great cold winter night soup.

Udon noodles are thick, supple, meaty noodles, perfect for broth. They only take 1 mintue in boiling water from their frozen state.

I ladeled out the broth, topped with noodles, topped with the bbq pork meat, and then some green onion. I also added some soy sauce, and Shark brand siracha sauce(I prefer it to Rooster Brand). Made for a dish that packed some heat, some smokey kick from the pork, chewy noddles, and some crunh from the veggies. Ill do this one again for sure.

thanks for looking at my quick Tuesday dinner.
post #2 of 17
Boy that sure sounds good Jim and looks good too
post #3 of 17
Thread Starter 

I was sweating after that bowl. all the siracha, and piping hot broth.
post #4 of 17
That is one of the things I thought was good - I love a good bowl that makes you sweat like that - PDT_Armataz_01_12.gif
post #5 of 17
That looks pretty tasty. Have you ever had Pho? Its a Vietnamese dish (one of the national dishes of Vietnam if I remember correctly) similar to that. It has thin rice noodles instead of Udon. Nothing beats it on a cold day! I get it a lot since I live in Denver and have a lot of authentic foreign cuisine. Basically a broth (most do chicken or beef), with rice noodles, thinly sliced rare flank(is what I prefer), veggies, and the optional cilantro, sprouts, onion, jalapeno, lime, basil, and soy/chili/siracha sauces. Delicious.
post #6 of 17
looks good!
post #7 of 17
Wow excellent job, that had to be good PDT_Armataz_01_37.gif
post #8 of 17
Looks and sounds great.

I am going to expand my pantry to include some asian basics including, noodles and 5 or 6 basic sauces (i.e. oyster sauce). Making quick one pot or wok meals that include protein, starch, veggie, cooked in a healthy way, is such a nice solution for quick meals if you have the stuff on hand.
post #9 of 17
post #10 of 17
Thread Starter 
I really like Pho, that rich broth, I like the one with the thin sliced rare beef, and really like adding the veggies you mention.
post #11 of 17
Thread Starter 
sounds like a good plan, and those dishes make a good use for any smoked leftovers, especially pork.
post #12 of 17
It looks delicious...PDT_Armataz_01_37.gif
post #13 of 17
I have a question. Whens the restaurant opening Jim? PDT_Armataz_01_12.gif The soup looks great.
post #14 of 17
Thread Starter 
thanks rick,

I often have thought about opening a restaurant, not necissarily a bbq one, but the long hours are the major deterrent(I was a line cook for many years). With that said I know one succesfull restaurant out by me that is open only Thurs-Sunday. Thursday - Saturday for dinner only, and Sunday for lunch only. I could handle something like that, and maybe still keep a "day job".
post #15 of 17
Thread Starter 
gonna piggyback on this thread and not start a new one.

Did a really nice batch of udon noodles with bbq pork tonight. I had some smoked turkey stock that had been in the freezer since t-day. I brought that to a simmer with some parsley smashed garlic cloves, green onion, sliced carrots, bb rib meat cut off the bone, and then the bones themselves. Simmered, and added salt, black pepper, ground ginger, soy sauce, and sriracha.

Rich, hot, tender, with chunks of bbq. great dish, now a regular on my menu.

thanks for looking at this update.
post #16 of 17
He-ll yeah!!!!!! I guess since Im in Singapore at the moment I will now have to go get Udon for dinner or lunch...BUT!!!! since it wont have your smoked pork in it wont be the same but might as well...they have good nodles here...Nice job brother!!!!!
post #17 of 17
Thread Starter 
thanks man.

i bet the food is great there, enjoy.
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