Using My Noodles

I am a full-time working mother of a very active 19-month-old toddler with a voracious appetite, and I always try to give her a healthy, well-balanced meal. One of her favorite dishes is “noo-noo’s” (noodles), and since I usually have all the ingredients on hand, I don’t even need to stop at the market.

I start with two packages of Japanese udon noodles, available in the refrigerated section of most markets. I put about 2 cups of water in a large saucepan and immediately add several cups of frozen veggies, like broccoli and cauliflower, a handful of fresh baby carrots and a package of sliced mushrooms. I cover the saucepan, and while the water comes to a boil, I thinly slice a small onion and add it.

When the water boils, I add a lightly beaten egg and stir until the egg is cooked. I add the soup packet included with the noodles, a tablespoon of Worcestershire sauce, freshly ground pepper to taste, a dash of garlic and about 1/2 teaspoon of sesame oil. At this point, leftover chicken or other meat can be added, if desired.

The udon noodles are added and cooked 2 minutes. Voila! Dinner for a family of three, with enough leftovers for my daughter’s lunch the next day. And cleanup is a snap!

JOAN HALPERN WEISE

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