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Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: 6 servings
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| A few years ago, a popular noodle shop in Beijing was reported to be sprinkling opium poppy seeds over its noodles with the hope that customers would become addicted to them. This is an interesting marketing strategy, but noodles without opium are quite addictive enough for me. The Japanese wide noodle called udon is the star of this classic suki (variation of sukiyaki) with vegetables, clams, and little pork balls. If you have a tabletop cooker, you can cook the ingredients in front of your guests. |
RECIPE INGREDIENTS
| 1/2 pound lean ground pork |
| 1 egg white, lightly beaten |
| 1 tablespoon all-purpose flour |
| 1 tablespoon low-sodium soy sauce |
| 1 tablespoon grated fresh ginger |
| 8 cups chicken stock or canned fat-free, low-salt chicken broth |
| 6 cups assorted vegetables (such as carrots, celery, cauliflower, broccoli, daikon and/or turnips), cut into thin strips or slices |
| 18 clams in their shells |
| 1 jalapeno chile, seeded and finely chopped |
| 1 package (21 ounces) fresh udon noodles or 1 package (17.6 ounces) dried |
| 1 tablespoon Asian sesame oil |
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DIRECTIONS
In a small bowl, lightly mix the pork with the egg white, flour, souy sauce, and ginger. Shape into 1-inch balls. In a large saucepan, bring the chicken stock to a boil. Lower heat to a simmer, add the pork balls and cook for 5 minutes. Add the vegetables, clams, and jalapeño, and simmer just until the vegetables are crisp tender and the clams have opened. Remove any clams that do not open.
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Meanwhile, cook the udon in a pot of boiling salted water for 3 minutes or according to package directions. Drain and toss with sesame oil. Add to the pan with the rest of the ingredients, season with salt and pepper to taste, and heat through.
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Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: 6 servings
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| Carbohydrates, Total: |
68g |
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