I was forbidden to eat for two days due to a medical examination that I had to take. Thereafter, I was not so much starving (I weigh 100 kg – I’m sure I won’t starve that soon), but I was craving. I had an enormous appetite for noodles, so I grabbed all the remainders I had in the fridge and made my “personal Udon”. Easy, yummy and (any possible asian readers please forgive me) not in any way traditional:

Ingredients (for one, though with a huge appetite):

– 2 servings of udon noodles
– 1 sheet of toasted nori seaweed
– 1 heaping tsp. of dried wakame seaweed
– Dash of sesame oil
– Dash of japanese pepper mixture (called “shichimi togarashi“)

– 1 tsp. chinese chicken stock
– 1 tsp. chinese chili oil
– 1 tsp. grated garlic
– 2 tbsp. soy sauce
– 300 ml water


Bring water to a boil.

Cut the Nori seaweed into 1 x 5 cm strips. In a bowl, combine the ingredients for the broth, adding the teaspoon of dried wakame. As soon as the water boils, add 300 ml of it to your soup base and stir well.

Cook noodles according to package directions, then drain. Add them to the bowl cautiously and mix in the cut up Nori. Top with a dash of sesame oil and a little shichimi. Done.