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When you recognize the basics of cooking, it can be such a releasing and compensating experience to create a just scrumptious meal or baked thing. The smells in your home and also the faces of the people who you share it with are invaluable. We hope this Ham, Eggs and Udon Noodles dish will offer you some suggestion for you to come to be a phenomenal chef.

Use Udon noodles.
Use leftover smoked ham.
You need jalapeño peppers.
You need to prepare coarse ground black pepper.
You need to prepare eggs.
You need salt.
Use water.
Provide water.
Prepare granulated garlic powder.

Add sweet green peas for color and flavor. Add the dry udon directly to the broth and let it cook for a minute or two. When the noodles are just pliable, add the eggs and continue with the recipe. Hearty, delightfully chewy udon noodles are a Japanese comfort food staple perfect for pairing with umami-rich broths.

In a frying pan add the ham and let heat through. Add Udon noodles let get a little brown, then add 1/3 cup water so noodles absorb flavor of ham. Add spices, mix well, add jalapeños and their juices - I used canned.
Add eggs but don't break the yolk. Move the other ingredients from around the eggs, splash the liquid in pan on top of eggs repeatedly.
Add the 1/4 cup of water cove let steam for 2 minutes. Remove from heat and serve immediately.

Here, we're making our udon noodle soup with white miso—a Japanese We're finishing each bowl with a soft-boiled egg, whose creamy, rich yolk is perfect for stirring into the broth. Oyako udon is one of my favorite Japanese noodle dish. This noodle dish is so simple to make and very delicious. Oyako means parents and children in Japanese. The chicken represents the parents and the egg represents the children.

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