Recipe: udon noodles with spinach and poached egg

udon.jpg

This simple and very comforting dish (funny how foods not involving melted cheese can be comforting, but they can!) I found in Vogue of all places, i.e. not where I usually get my food inspiration from, but it’s nice they write about food as well as fashion.

The only slightly daunting part of this meal is poaching eggs, but if you have the freshest of eggs and a slotted spoon you’re halfway there. Further instructions here.

Udon noodles with spinach and poached egg, serves 1

1 portion udon noodles, cooked according to the instructions on the packet 

2 handfuls fresh spinach

200-300 ml vegetable or chicken stock

1 poached egg 

Heat up the stock. Blanch the spinach in boiling water and squeeze it dry. Pour the stock into a bowl. Add noodles and spinach and lastly the poached egg. Sprinkle with chilli flakes or Aleppo pepper. 

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