These udon noodles are almost as good as a hug from a friend.
, tossing often, until the edges of the leaves start to brown. Turn down that heat and cook for about 4 more minutes, until the thickest parts are tender. The best way to tell if they’re done is by using the. We’re looking for tender, but not mushy. Once you hit that sweet spot, remove the cabbage from the pan.Now, let’s talk noodles. Your best bet is to use instant udon noodles, the pre-cooked ones that come shrink-wrapped and look like white squishy brains. Place.
You can find these udon at most Whole Foods, but say you can’t make it to a Whole Foods or your Whole Foods is out of them ? In that case, we can make a sub. Any wide rice noodle will do; you just have to make sure that you cook them fully, according to the instructions on the package. They’ll most likely be dried, so the whole boiling in a pot thing is necessary.and the cabbage you cooked earlier. If the need to crack a beer is sneaking up on you, do it.
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