Mexican-American Spicy Udon Bowl

Ingredients

In this Mexican-American adaptation of Ise udon, we replace traditional Japanese ingredients like dashi and soy sauce with Mexican spices such as cumin, chili powder, and paprika. We also incorporate Mexican-American staples like bell peppers, corn, and black beans to add a distinct flavor and texture to the dish. The use of a tomato-based sauce instead of a broth further enhances the Mexican-American twist. We alse have the original recipe for Ise udon, so you can check it out.

• 250g (8.8 oz) udon noodles 250g (8.8 oz) udon noodles
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup corn kernels 1 cup corn kernels
• 1 cup black beans, rinsed and drained 1 cup black beans, rinsed and drained
• 1 can (400g/14 oz) diced tomatoes 1 can (400g/14 oz) diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for extra heat) 1/4 teaspoon cayenne pepper (optional, for extra heat)
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving) Lime wedges (for serving)
• Avocado slices (for serving) Avocado slices (for serving)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 72g, 10g
• Protein: 12g
• Fiber: 10g
• Salt: 2g

Preparation

1. 1.
   Cook the udon noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
3. 3.
   Add the sliced bell peppers, corn kernels, and black beans to the pan. Cook for 5 minutes, until the vegetables are slightly softened.
4. 4.
   Stir in the diced tomatoes, tomato paste, cumin powder, chili powder, paprika, salt, black pepper, and cayenne pepper (if using). Simmer for 10 minutes, allowing the flavors to meld together.
5. 5.
   Add the cooked udon noodles to the pan and toss until they are well coated with the sauce.
6. 6.
   Serve the Mexican-American Spicy Udon Bowl hot, garnished with fresh cilantro, lime wedges, and avocado slices.

Treat your ingredients with care...

• Udon noodles — Cook the udon noodles according to the package instructions, but make sure to slightly undercook them as they will continue to cook when added to the sauce.
• Cumin powder — Toasting the cumin powder in a dry pan for a minute before adding it to the sauce will enhance its flavor.
• Lime wedges — Squeeze fresh lime juice over the udon bowl just before serving to add a tangy and refreshing element.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce or sprinkle some crushed red pepper flakes on top.
• Customize the dish by adding your favorite vegetables such as zucchini, mushrooms, or spinach.
• If you prefer a milder flavor, reduce the amount of chili powder and cayenne pepper.
• To make it heartier, add grilled chicken, shrimp, or tofu to the udon bowl.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Mexican-American Spicy Udon Bowl hot, allowing the flavors to meld together. Garnish with fresh cilantro, lime wedges, and avocado slices for an extra burst of freshness.

Presentation advice

Present the Mexican-American Spicy Udon Bowl in individual bowls, allowing the vibrant colors of the vegetables and the rich red sauce to shine through. Arrange the avocado slices and lime wedges on top for an appealing visual contrast.