Untested development recipe.
2 main portions
10 minutes preparation + 20 minutes cooking (untested estimate)
Ingredients
- 400 g fresh or vacuum-packed udon noodles (cooked-style), not 400 g dry noodles
- 250 g radishes, trimmed and halved; quarter large ones
- 100 g baby spinach, washed
- 20 g unsalted butter, divided
- 1 teaspoon neutral oil
- 20 g white miso
- 1 tablespoon fresh lemon juice
- 60 mL water
- 2 scallions, thinly sliced
Preparation and method
- Cook or loosen udon according to its package instructions, then drain. Do not assume cooked-style noodles can be eaten without the label cooking step.
- Heat oil and 10 g butter in a large skillet over medium heat. Add radishes cut-side down and cook for 5-6 minutes until browned. Turn, add 30 mL water, cover and cook 4-6 minutes until just tender.
- Whisk miso with remaining 30 mL water and lemon juice. Add spinach to the skillet and stir for 1-2 minutes until wilted.
- Reduce heat to low. Add noodles, miso mixture and remaining 10 g butter; toss for 1-2 minutes until evenly coated and steaming. Do not reduce to a dry paste; add a measured spoon of water if needed.
- Divide into two bowls and top with scallions. Taste before adding any salt; miso and noodles vary. Serve hot.
Allergen review
Contains milk, soy and usually wheat; check miso for barley and noodle labels for egg or other allergens.
Handling and service
Development draft: NOT physically cooked, tasted or bar-tested. Use washed produce, clean utensils and labeled ingredients. Serve promptly; refrigerate perishable ingredients and prepared portions promptly if not serving. Follow applicable food-safety guidance and ingredient labels; no shelf-life promise. No nutrition, health, cost or authenticity claims.
AI concept art is illustrative, not proof of a physical trial. No nutrition, ratings or health claims are supplied.
