Kalbi Udon

Sometimes, I love me just a little bit much, no? 

I’ve been on a semi-noodle kick lately, and the other night, I’d decided I should cook for myself instead of just raiding the fridge for whatever leftovers I could scrounge up.  Well… sort of.  After BBQ’ing on Sunday at my sister’s, leftovers were handed out and there was leftover kalbi (Korean marinated short ribs).  So… yeah.

I took a whole bunch of Romaine lettuce, chopped it up along with some scallions and popped these all in the bottom of a big bowl.  Heated up chicken broth from a carton, then dumped frozen udon in and cooked till al dente (my preference).  Ladled all the noodles over the big pile of veggies in the bowl, and then dumped in the dark green veggies you see along the top of the picture above.  I don’t know what they were called… cooked those to a nice bright green.

While that was going on- and this is an important step- I took out the remaining glaze I’d used for my restaurant rip-off recipe and spooned it gently over the udon noodles to absorb.  This made the noodles sooooo yummy!!!  I highly recommend this method!!! 

Finally, I ladled the soup over the whole thing, and arranged my heated kalbi & veggies on top.  Enjoy!!!  Cuz I sure did.