Udon Noodles With Seafood Sticks & Egg (1 Year+)
A warming Japanese udon dish which can be enjoyed by adults and tailored for under 1's.
Ingredients
- 1 Pack Udon Noodles Vaccum pack type containing the fresh udon
- 4 Seafood Sticks I use frozen
- 1 Large Egg or 2 Medium
- 60 g Frozen Peas Or a veg of your choice
- 1 Spring Onion
- 1 tsp Japanese 'Dashi' Powder Or half a baby-friendly stock cube
- 1 tsp Japanese 'Katakuriko' Powder (potato starch) Or corn flour/any thickening agent
- 1 tsp Less Salt Soy Sauce I use the brand 'Kikkoman'
- 250 ml Water
Instructions
Prep
- Take the udon out of the pack and cut into a grid of 12 (or more if you want the udon pieces smaller) and gently break up the noodle with your fingers. Set aside
- Defrost the seafood sticks if you're using frozen. Cut them in half, roll each piece between your hands and separate them into strips. Set aside
- Slice the spring onion as fine as you can. Set aside
- Mix the egg in a bowl. Set aside
- Take the Katakuriko, add 3 tsp of water and mix. Set aside
Lets Get Cooking!
- Take a medium/large frying pan. On a medium heat, add the water, dashi powder/stock cube, seafood sticks and frozen peas. Bring to the boil (2mins or so). If you're using a stock cube, taste and add more if you need to
- Turn the heat down to low, add the udon, spring onion and soy sauce. Mix so the udon is evenly spread
- Put the lid on and simmer for 1min
- Pour in the Katakuriko evenly (it may have settled whilst you’ve been cooking so make sure you give it a mix first, then pour). Mix everything constantly and you’ll start to see the sauce thicken
- As soon as the sauce looks thicker, pour in the egg evenly, leave it for a few seconds then mix everything well
- The egg will be cooked very quickly, make sure you don’t overcook.
- As soon as the egg has cooked through, take off the heat and it's ready!
Notes
Storage: This can be frozen as soon as it has cooled down. Consume within 3 months.
Recommendation for 6-12 Month Babies - softer noodles and less seasoning:
- Replace the Dashi powder with either a home-made seaweed/fish/vegetable stock or use stock cubes suitable for babies
- Exclude the soy sauce
- When doing the prep, defrost the frozen peas and crush/chop them so it’s easier for baby to eat. Add to the pan in Step 1
- When doing the prep, chop the udon finely so baby can easily eat with a spoon. In step 3, simmer for 2mins longer so the udon becomes even softer