This was so nice at a moment’s notice, from the cupboard.
- tamari (or Japanese soy sauce of choice)
- sesame oil
- stock cube (I used vegetarian chicken)
- rice vinegar
- chili oil
- noodles, I used udon
- green vegetables, I used broccoli and asparagus, stems of asparagus cut into about 1.5″ lengths and longwise into about quarters
- spring onions chopped into fine rounds, though in retrospect these were unnecessary
Bring water to boil, add all ingredients except noodles. Cook for a couple of minutes, don’t overcook the vegetables. Quantities are to taste. As usual with this sort of thing, err on the side of not enough to begin with and adjust.
If using soft udon noodles, put in boiling water to separate, do this gently so you don’t break them. Place in bowls and add the stock and vegetables. Garnish with spring onions if desired. If using other noodles, cook as indicated by the type.
Tailor this to your cupboard, but I really felt like it was the chili oil that added a special touch.